TOMATO TARTARE

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4 PERS.
0 MIN.
15 MIN.

TOMATO TARTARE

The ingredients

  • 600 g of tomatoes 
  • 1 soupspoon of pine kernels 
  • 10 stoned black olives 
  • 6 sprigs of dill 
  • Olive oil 
  • ½ lemon 
  • 150 g of Feta 
  • ½ litre of milk

The recipe

Put the Feta in a large bowl with the cold milk. Leave in the fridge. 

Dice the tomatoes. Add pepper. 

Grille pine nuts. 

Brown the kernels. 

Cut the olives into little cubes. 

Cut the Feta into little cubes and marinate along with the olive cubes in 2 soupspoons of lemon juice. Add half of the finely chopped dill. 

Transfer the preparation to individual ramekins, making sure that the diced tomatoes, Feta and olives mixture, and pine kernels are well tamped down. 

Remove on to serving plates, over a bed of lettuce leaves.

LES VINS A ACCORDER

Poster of Coteaux d'Ancenis, a wine with multiple colours
Poster of Saumur Champigny, a clean but supple red wine
Poster of Touraine Azay Le Rideau, a fruity and aromatic wine
Poster of Touraine Noble Joué, a rosé with a light robe

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