Surimi tart with confit tomato and chive cream

Name: surimi tart with confit tomato and chive cream
Cook time: 25 min
Total time: 145 min
Yield: 4
Ingredients: 8 vine tomatoes; 2 tablespoons olive oil; 4 cloves garlic finely chopped; 1 tablespoon dried thyme; 1 tablespoon coarse sea salt; 150 g surimisticks finely chopped; 250 ml sour cream; 2 tablespoons fresh parsley finely chopped; bag fresh chives a 25 g

A tasty recipe. The starter contains the following ingredients: fish, vine tomatoes, olive oil, garlic (finely chopped), dried paste, coarse sea salt, surimi sticks (chopped), sour cream, fresh parsley (chopped) and fresh chives (a 25 g).

Ingredients

Kitchen Stuff

baking paper
open ring (diameter approx. 7 cm)

Directions

Preheat the oven to 100 ° C. Grate tomatoes, halve in length and create seed lists. Cover tomatoes with oil and lay them down with baking sheets lined with parchment paper. Sprinkle with garlic, thyme and sea salt. Dry tomatoes in the middle of the oven in about 2 hours (= cracking). Beware, tomatoes may not turn brown! .
Sump surimi with 3 tbsp sour cream, season with parsley, salt and pepper. Cut half of chives and stir through the rest of sour cream, season with salt and pepper.
Slicing garlic from confit tomato. Place on the plate an open ring and fill the ring with 2 confit of tomato halves. Place a quarter of surimi on top and cover with 2 confit of tomato halves. Take the ring from the plate and create 1 tsp chive cream on a tartlet. Prepare other tarts in the same way. Dilute some of the chive cream with a few drops of water and drizzle around the tarts. Garnish with rest of chives.