MAKES 24 CROSTINI 4 TO 6 SERVINGS
This is simply one of those dishes that you have to taste to believe: I have taken the flavors of beef tartare and applied them to roasted tomatoes for a meatless “tartare” that will not have you asking, “Where’s the beef?” It’s a great dish for vegetarians who don’t get to have tartare! (For vegans, be sure to omit the egg yolks and substitute soy sauce for the Worcestershire sauce.) This technique yields amazing results from even the most average tomatoes by concentrating the tomato flavor through slow roasting.
TOMATO TARTARE
12 Roma (plum) tomatoes (about 3½ pounds), cored and halved lengthwise
Extra-virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon Japanese soy sauce
1 teaspoon sugar
½ teaspoon hot red pepper sauce, such as Tabasco
½ teaspoon Worcestershire sauce
2 teaspoons finely chopped nonpareil capers
2 teaspoons finely chopped shallot
1 teaspoon minced fresh flat-leaf parsley or basil
½ teaspoon minced garlic
Kosher salt and freshly ground black pepper
BRIOCHE CROSTINI
1 loaf brioche or challah bread, cut into ¼-inch-thick slices
Extra-virgin olive oil, for brushing
Kosher salt and freshly ground black pepper
¼ cup (1 ounce) freshly grated Parmigiano-Reggiano cheese
ASSEMBLY
2 large egg yolks (optional)
Parmigiano-Reggiano cheese in a chunk, for grating, as needed
1 tablespoon very finely chopped fresh basil
Flaky sea salt, preferably Maldon
Extra-virgin olive oil, for drizzling
Special Equipment: 1½-inch round cookie cutter
1. To make the tomato tartare: Position a rack in the center of the oven and preheat the oven to 250°F. Line a large rimmed baking sheet with parchment paper.
2. Place the tomatoes, cut side up, on the baking sheet and brush lightly with oil. Bake until they are beginning to shrink and brown lightly around the edges but are still juicy, about 3½ hours. Let cool.
3. Working over a wire sieve placed in a medium bowl, remove the skin and seeds from the tomatoes. Separately reserve the juice in the bowl and the flesh, and discard the skin and seeds. Working on a cutting board with a well (to catch the tomato juices), finely chop the tomato flesh. Transfer the tomatoes to the sieve and squeeze them to extract more juice into the bowl. Pour any juice from chopping into the bowl. You should have about ¾ cup juice. Transfer the chopped tomato flesh to a medium bowl.
4. Bring the tomato juice to a boil in a small saucepan over medium heat. Boil until the juice is reduced by half, about 5 minutes. Pour over the tomato flesh and let cool.
5. Whisk 2 teaspoons olive oil with the mustard, soy sauce, sugar, hot sauce, and Worcestershire sauce in a small bowl. Stir in the capers, shallot, parsley, and garlic. Pour over the tomato mixture and mix well. Season to taste with salt and pepper. (The tomato tartare can be covered and refrigerated for up to 3 days. Bring to room temperature before serving.)
6. To make the crostini: Position a rack in the center of the oven and preheat the oven to 350°F. Line an 18-by-13-inch half-sheet pan with a silicone baking mat or parchment paper. Using a 1½-inch round cookie cutter, cut 24 rounds from the bread. Arrange the rounds on the half-sheet pan and brush with olive oil. Season with salt and pepper and sprinkle with the Parmigiano. Bake until the crostini are golden brown, about 10 minutes. Let cool. (The crostini can be covered and stored at room temperature for up to 8 hours.)
7. To assemble, place the crostini on a platter, and top each with an equal amount of the tomato tartare. For a finished look, use the cookie cutter as a mold. Place the round in the cutter, then spread 2 or 3 teaspoons of the tartare over the round in the cutter. Lift the cutter, leaving a neat layer of tartare on the round. (If desired, top each tartare with egg yolk. Beat the yolks in a small bowl to combine. Using an espresso spoon or a ¼-teaspoon measuring spoon, make a small indentation in each tartare. Fill the indentation with egg yolk.) Using a Microplane zester, grate a little Parmigiano over each. Sprinkle with the basil and salt, drizzle with olive oil, and serve immediately.