Tomates farcies au chèvre frais

Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, Tomates farcies au chèvre frais. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Tomates farcies au chèvre frais is 2 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must prepare a few ingredients. You can cook Tomates farcies au chèvre frais using 17 ingredients and 14 steps. Here is how you cook it.

Ingredients and spices that need to be Make ready to make Tomates farcies au chèvre frais:

1. 2 tomates à farcir pas trop grosses
2. 1 petite tomate green zebra (verte)
3. 1 petite tomate ananas (jaune)
4. 1 petite tomate noire de Crimée (noire)
5. 1 petit oignon rouge
6. Huile d’olive
7. Vinaigre balsamique
8. Estragon
9. Sel
10. Poivre
11. Pour la farce
12. Fromage de chèvre frais (200 gr)
13. 1/2 petite gousse d’ail
14. Estragon (qu’on peut remplacer par du basilic)
15. Huile d’olive
16. Sel
17. Piment d’Espelette

Steps to make to make Tomates farcies au chèvre frais

1. Découper un chapeau sur les 2 tomates à farcir et creuser les tomates à l’aide d’une cuillère à soupe. Réserver la chair que vous avez enlevé
2. Saler légèrement l’intérieur des tomates et les retourner sur un sopalin
3. Découper les chapeaux autour des pédoncules et les remettre en place pour la présentation
4. Épépiner la chair des tomates à farcir et la couper en petits cubes taille macédoine (5 mm)
5. Faire de même avec les les tomates jaune, verte et noire
6. Éplucher et émincer l’oignon rouge
7. Dans un petit saladier réaliser une vinaigrette huile d’olive, vinaigre balsamique, sel, poivre, estragon.
8. Mélanger dans le saladier tous les cubes de tomate et l’oignon rouge
9. Réaliser la farce
10. Éplucher et égermer l’ail puis le presser
11. Dans un petit saladier verser le chèvre frais, ajouter à votre goût l’ail pressé, un filet d’huile d’olive, sel, piment d’Espelette et estragon et mélanger
12. Verser un trait de vinaigrette dans chacune des tomates à farcir et en tapisser l’intérieur des tomates
13. Farcir les tomates avec la farce de chèvre frais et refermer avec le chapeau
14. Dans une assiette déposer un cercle de la salade de tomate multicolore et poser la tomate farcie au dessus

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