I love blending bold flavors, awakening the palate, and creating vibrant dishes. This quail egg and tomato tartare is my go-to festive starter—delicious, impressive, and incredibly affordable for entertaining guests.
A classic tartare features finely diced raw ingredients. While often made with fish or meat, this vegetable-forward version with quail eggs and ripe tomatoes never fails to wow my dinner guests.
1. Blanch the tomatoes in boiling water for 15 seconds, then plunge into cold water and peel.
2. Remove seeds and dice finely.
3. Rinse and chop the basil.
4. Peel and finely chop the shallots.
5. In a bowl, combine the diced tomatoes, basil, and shallots.
6. Drizzle with olive oil, season with salt and pepper, and mix well.
7. Refrigerate the mixture until ready to serve.
8. Divide the tartare into 6 small ramekins just before serving.
9. Top each with a quail egg yolk and garnish with a basil leaf.
For an elegant touch, serve in aperitif spoons. This sophisticated presentation elevates the dish and tantalizes the senses!
- 4 tomatoes: around 480 g at €2.50 per kilo, i.e. €1.20
- 4 quail eggs: tray of 18 eggs €3.88, i.e. €0.86
- 3 shallots: around 0.75 g at €6.40 per kilo, i.e. €0.50
- 1 bunch fresh basil: €1.20
An original, festive starter at €0.94 per guest or €3.76 for 4 people.
At this price, it's irresistible! What's your favorite tartare recipe? Share in the comments below.
