Thomas Keller Tomato Tartare

March 19, 2010 · 5 comments

in atlanta, cooking at Home, recipes

IMG_0509

Months ago I attended a fantastic multicourse dinner by Decatur Wine and Food Dude, and though all the dishes were impressive, I was blown away by the French Laundry salad of haricots verts, tomato tartare, and chive oil. The concentrated flavor of the tomato is explosive while remaining natural. The cool whipped beans, the glowing chive oil, and the impressive presentation send it over the top. I knew I was going to make this dish someday, and Dude was kind enough to send me the recipe last week.

The tomato confit recipe is readily available online, and you can pretty much follow the complete salad creation process on the French Laundry at Home blog. I didn’t bother with the tomato powder as I didn’t have enough time to experiment with the notoriously finicky process.

This post really only follow the process of creating the tomato confit, which is some incredible stuff that you should try, whether or not you want to make this salad. I used the extra confit as a soup garnish, spread it on toast, and I ate spoonfuls of it by itself. It’s that good. Though tomatoes aren’t in season, the slow roast extracts puckering sweetness from even the blandest of grocery store tomatoes.

Step 1: Beer (name on glass optional)

IMG_0444

Step 2: core the stem end, score the opposite end

IMG_0452

Step 3: Pour boiling water on the tomatoes

IMG_0453

Step 4: Quickly drain and allow them to cool until you can peel them

IMG_0457

Step 5: Cut the naked tomatoes into quarters, length wise, and scrape out the seeds and loose flesh

IMG_0460

Step 6: Lay tomato “petals” on a line baking sheet, drizzle olive oil, dust with salt and fresh chopped thyme for 2-3 hours at 250 degrees

IMG_0463

Step 7: Store the tomatoes in a bowl, pouring the oil from the pan over them – refrigerate for up to 1 week

IMG_0485

I used this biscuit cutter to plate the salad, which begins with the chopped tomatoes, shallot, and balsamic vinegar

IMG_0507

The beans are blanched and folded into the red wine vinegar laced, lightly whipped cream. The beans are stacked on the tartare, followed by a handful of salad. The plate is finalized with the chive oil, which is simple to make and looks gorgeous.

IMG_0508

IMG_0511

  • http://www.newsouthsupply.com Jim Sobeck

    Looks awesome. Give your mother the recipe!

  • Sarah

    It looks delicious! You just made me incredibly hungry.

  • http://www.decaturwineandfooddude.com DWAFD

    Looks absolutely killer.
    Great pics.
    I do love this dish.
    Thanks for the shout out.
    Need to do another FL-inspired dinner soon.

  • Katie

    I made that chive oilll!! I only just now saw this post, e-mailing it to M.A. promptly, she will be happy her plates made it on the blog :)

  • Margaret Ann

    Hi Jimmy,

    Thanks again for a delicious dinner! Your food compliments our new plates very well.

    Have a great day,
    M.A.

Previous post:

Next post: