Burrata, tomato tartare, Swiss chard salad, 64-degree eggs
Burrata, tartare de tomates, salad de blette, oeufs pochés à 64 degrés
Ingredients
Tomato tartare: Stage 1 2 garlic cloves ½ teaspoon sea salt 3 teaspoons freshly cracked black pepper 1 teaspoon dried oregano 2 tablespoons extra virgin olive oil 8 roma tomatoes Stage 2 250 g cherry tomatoes 2 tablespoons olive oil 1 tablespoon lemon juice ¼ cup torn basil leaves ¼ cup flat-leaf parsley leaves, roughly chopped 4 cornichons, sliced 1 tablespoon lilliput capers Swiss chard salad: 4 large Swiss chard leaves juice of ½ lemon 1 tablespoon olive oil salt freshly cracked black pepper To serve: 4 pieces toasted grain bread 4 x 110 g burrata 8 x 64-degree eggs (page 205) 100 g tiny cherry tomatoes freshly cracked black pepper olive oil, to drizzle Serves 4
Method
For stage 1 of the tomato tartare, using a mortar and pestle, crush the garlic and salt to form a paste. Mix in the pepper, oregano and olive oil. Preheat the oven to 130°C. Cut the roma tomatoes in half and place them on a baking tray. Coat them with the garlic oil mix. Cook the tomatoes in the oven for 1 hour, then reduce the heat to 80°C and cook for a further 7 hours. The tomato should have almost halved in sized and be rich and sweet. For stage 2 of the tartare, dice the cooked tomatoes and halve the fresh cherry tomatoes. Mix with the remaining tartare ingredients and season to taste. For the Swiss chard salad, remove the white stems from the Swiss chard leaves, then wash well and drain. Slice the leaves thinly. Dress with the lemon juice and olive oil and season to taste. To build the plate, heap the tomato mixture on the toasted bread, along with the Swiss chard salad. Place the burrata and 64-degree eggs on top. Finish with a scattering of the tiny cherry tomatoes, some pepper and a drizzle of olive oil.
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