Vegan sun-dried tomato tartare

Vegan sun-dried tomato tartare

Total: 30 min. | Active: 30 min.
vegan, lactose-free
Nutritional value / person: 393 kcal
, Fat: 20 g
, Carbohydrate: 37 g
, Protein: 11 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Tomatoes

100 g dried tomatoes in oil
1 red onion, roughly chopped
3 tbsp mild mustard

Tartare

150 g dried tomatoes in oil, drained, finely chopped
50 g gherkins, finely chopped
1 shallot, finely chopped
2 tbsp ketchup
1 tsp paprika
½ tsp Tabasco sauce
¼ tsp salt
8 caper berries
1 shallot, cut into thin rings
4 slices nut bread, cut in half
2 tbsp olive oil
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How it's done

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Tomatoes

Puree the tomatoes with the retained tomato oil, onion and mustard, pour into a bowl.

Tartare

Mix the tomatoes with all the other ingredients up to and including the salt, mix into the puree. Plate up the tartare using a serving ring, top with the caper berries and shallot. Brush the slices of bread with oil, toast in a hot frying pan for approx. 1 min. on each side, serve with the tartare.

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