Tomato tartare in two textures with oyster gelée

Name: Tomato tartare in two textures with oyster gelée
Prep time: 60 min
Cook time: 150 min
Total time: 210 min
Yield: 6
Ingredients: Ostrich caliber 2 12; Vermouth white 2 oz; Gelatin in sheets 0.5 oz; Pink peppercorn to taste; Wild fennel to taste; Cherry tomatoes ½ cup; Butter 0.3 tbsp; Acacia honey 1 spoonful; Balsamic vinegar 1 spoonful; Thyme to taste; Marjoram to taste; Extra virgin olive oil to taste; Fleur de sel to taste; Tomatoes curly from Parma 1 cup; Fresh scallion 1 oz; Salted capers 2 tsp; Tabasco® green to taste; Extra virgin olive oil to taste

it es fr de br

Gluten Free

Difficulty: Average
Prep time: 60 min
Cook time: 2 h 30 min
Serving: 6
Cost: High
Note + the setting time in the fridge for the gelatin (at least 2 hours)

PRESENTATION

Recipe by
Apolline Soëte

Tomato tartare in two textures with oyster gelée is just, you know, a fresh and creative dish that really brings together the best of Normandy and Mediterranean flavors. Seriously good stuff. At its core, this tomato tartare focuses on juicy tomatoes. Some are kept raw for a clean, tender bite, while others are slowly roasted until they're sweet and rich—really, really rich. That perfect play between two textures in every bite? That's what makes it so exciting. Capers and spring onion add that salty, sharp kick, keeping things lively. And look, the oyster gelée, crafted from Normandy oysters with a splash of aromatic vermouth, introduces a briny and slightly tangy vibe—which is great, and perfectly complements the tomatoes.

This dish is pretty much a celebration of French taste, and you can sense the blend of flavors with each mouthful. People love serving this tomato tartare with oyster gelée at events where you want to impress, especially when paired with a good sparkling wine. For real, the oyster gelée melts just enough against the moist tomatoes, adding an extra layer of seaside flavor. Confit cherry tomatoes bring a burst of golden color and sweetness—so so nice—standing up perfectly next to the salty and crispy capers. Plus, the presentation is often quite fancy, with the tartare arranged in neat circles and the gelée dotted on top or alongside. Makes it easy to enjoy both two textures and all the flavors in one bite.

And here's the thing: what's amazing is how this dish makes simple ingredients into something that feels new yet deeply connected to its French roots. Whether you are into modern appetizers or just want to taste something that tells a story of place, this tomato tartare recipe gives you a cool mix of tradition and creativity. Can't go wrong.

INGREDIENTS

For 12 oyster gelées: Ostrich 12 - caliber 2; Vermouth 2 oz (60 g) - white; Gelatin in sheets 0.5 oz (14 g); Pink peppercorn to taste; Wild fennel to taste

For the confit cherry tomatoes: Cherry tomatoes ½ cup (100 g); Butter 0.3 tbsp (5 g); Acacia honey 1 spoonful; Balsamic vinegar 1 spoonful; Thyme to taste; Marjoram to taste; Extra virgin olive oil to taste; Fleur de sel to taste

For the tomato tartare: Tomatoes 1 cup (150 g) - curly from Parma; Fresh scallion 1 oz (30 g); Salted capers 2 tsp (10 g); Tabasco® to taste - green; Extra virgin olive oil to taste

Preparation

How to prepare Tomato tartare in two textures with oyster gelée

To make the tomato tartare in two textures with oyster gelée, start with the preparation of the confit cherry tomatoes: place the whole cherry tomatoes in a baking dish 1, then season with oil 2 and butter 3.

Add the balsamic vinegar 4, honey 5, and salt flakes 6.

Finally, season with thyme 7 and marjoram leaves 8. Shake the dish to distribute the seasoning well, then bake in a static oven at 320°F for about 2 and a half hours 9.

Now move on to the oysters: first, soak the gelatin sheets in cold water 10. Open the oysters with the appropriate knife 11, taking care to use gloves or a cloth to protect your hands, then remove the mollusk 12.

Filter the oyster water 13. Place the mollusks back into the shells 14, after cleaning them thoroughly and removing the part that attaches the mollusk to the shell. Keep aside 60 ml (about 2 oz) of oyster water for the jelly 15, and a couple of tablespoons for the tomato tartare.

Now pour the 60 ml (about 2 oz) of oyster water into a saucepan, add the vermouth 16, and bring almost to a boil. When it is about to boil, turn off the heat and add the drained and well-squeezed gelatin 17, then stir with a whisk to dissolve it completely 18.

Fill the shells complete with mollusk with the obtained liquid 19, then add a pinch of fennel 20 and 3 pink peppercorns for each 21. Let it set in the refrigerator for at least 2 hours.

In the meantime, focus on the tomato tartare: cut the tomato first into slices 22 and then into cubes 23. Finally, chop it with a knife 34.

Retrieve the confit cherry tomatoes that will now be cooked 25 and also chop them finely 26. Desalt and chop the capers 27.

Remove the green part of the scallion, divide it lengthwise 28, and slice it thinly 29. In a bowl, combine the fresh tomato tartare with the confit cherry tomato tartare 30.

Add the scallion 31, then season with oil 32 and the 2 tablespoons of reserved oyster water 33.

Finally, season with green Tabasco 34 and capers 35, adjusting the amount based on the saltiness of the mixture. Mix well to combine everything 36.

You are ready to plate: create a bed of coarse salt at the base of the plate 37, then place 2 oysters on top 38; this way they will stay in place. Use a small ring mold to add the tartare alongside the jelly inside each shell 38; you can vary the quantities to create different taste experiences. Your tomato tartare in two textures with oyster gelée is ready to be served 39!

Storage

It is recommended to consume the tomato tartare in two textures with oyster gelée immediately.

Advice

It is important to choose oysters of size 2 or 1, preferably from Normandy, as they have a larger and deeper shell capable of containing a greater amount of liquid.

If you can find it, you can use salted butter for the confit cherry tomatoes and omit the salt flakes.

For the translation of some texts, artificial intelligence tools may have been used.