Heirloom Tomato Carpaccio Round 2 (Black Olive Tuile)
🍳 oven
⏱ 20 min
🍽 serves 10
📋 10 ingredients
Nutrition per serving
368
calories
11.4g
protein
52.5g
carbs
14.0g
fat
Ingredients per serving
- 0.4 oz Heirloom tomatoes
- 0.3 oz Olive Oil
- 0.2 cup all-purpose flour
- 0.2 tbsp olive powder
- 0.1 cup black olives
- 0.1 each basil leaves
- 0.1 cup basil oil
- 0.1 tsp Maldon salt
- 0.1 tbsp cracked black pepper
- 0.05 cup micro basil
Method
1. Preheat the oven to 325°F.
2. Slice the heirloom tomatoes into 3mm thick rounds and arrange them on a large platter or individual plates.
3. For the black olive tuile: In a blender, purée the pitted black olives with 1 tablespoon of olive oil until smooth. Strain the mixture through a fine-mesh sieve to remove any solids.
4. In a mixing bowl, combine the strained olive purée with all-purpose flour and mix well. Gradually add the remaining 2 tablespoons of olive oil while stirring to form a thin batter.
5. Pour the batter onto a baking sheet lined with parchment paper in thin, even lines or shapes (about 1/8 inch thick). Bake for 10-15 minutes until the tuiles are crisp and darkened. Remove from the oven and let cool completely.
6. While the tuiles are cooling, prepare the basil oil: In a small saucepan, heat the olive oil over low heat. Add the fresh basil leaves and infuse for about 10 minutes. Strain the oil through a fine-mesh sieve into a clean container.
7. Dust the plate around the tomato slices with olive powder.
8. Drizzle the basil oil in a swoosh pattern over the tomatoes.
9. Sprinkle Maldon salt and cracked black pepper evenly over the tomatoes.
10. Place the cooled black olive tuiles vertically on top of the tomatoes as a garnish.
11. Garnish with micro basil leaves.
