Inch's Cider Tomato Tartare

A stunning twist on a classic, this tomato tartare using Inch's Apple Cider is the perfect way to kick off a dinner party.

40 minutes prep

1.5 hours cook

Serves 2

Mia Jacobs
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Ingredients

    Tomato tartare
  • 650gpiccolo or cherry tomatoes
  • 125mlInch's Medium Apple Cider
  • 1 tspdijon mustard
  • 1 tbspextra virgin olive oil
  • 1 tbspcapers, finely chopped
  • 2cornichon, finely chopped
  • 4 shakesall purpose liquid seasoning
  • 1 tsptabasco
  • 1/2 tspcaster sugar
  • to tastesalt and freshly cracked black pepper
    • Crispy shallots:
  • 1-2shallots, sliced
  • 100g plain flour
  • 2 tbspcornstarch
  • 1 tspsalt
  • 175mlInch's
    • To finish:
  • 1 tbspfresh parsley, finely chopped
  • 2-4baguette slices, griddled
  • 1 tbspvegan mayonnaise
  • 1 tsp dijon mustard
  • to garnishdill or chives

This one is a bit of a labour of love, but it is so worth it. It's impressive, it's delicious and it's super fresh - perfect for a summer spread. The tomatoes are intensely fruity and each element is brought together with the addition of Inch's to give it a sweet, light apple note throughout the dish.

Method

  • Preheat the oven to 90 degrees. Cross slice the bottoms of tomatoes with a knife then cover with boiling water. Leave for a minute then place into an ice bath. 
  • Peel the skins off the tomatoes then slice open, scoop out the seeds then place on a baking tray and roast with olive oil and salt for 1 hour. 
  • While the tomatoes bake, add the Inch’s to a small saucepan and simmer for 10-15 minutes until just over 1 tbsp remains. Add that to the rest of the ingredients for the sauce and set to one side. 
  • Heat a small pan with 350ml vegetable oil over a medium heat. Whilst it heats, thinly slice the shallots then make the batter with the fridge cold Inch’s, plain flour, cornstarch and salt. 
  • Add the onions to the batter then into the oil and fry for a minute or two until crispy (the batter will be pale as it’s more of a tempura batter)
  • Chop the tomatoes roughly (drain slightly if needed), add to the dressing and sprinkle in some parsley. Leave in the fridge to cool slightly. 
  • Plate the tomato tartare in a disc mould and gently lift. Create a small dip in the top of the tartare and fill with a spoonful of mayo mixed with dijon mustard. Drizzle over some good quality olive oil, garnish will chives or dill then serve with griddled slices of baguette. 

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    Mia Jacobs

    Mia Jacobs

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    Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.

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