Recipe by French Tart
These delightful and rather unusual tea sandwiches combine the delicate French herb tarragon, with ripe tomatoes, garlic and shallots – a change from the usual basil and tomatoes. The tomatoes are gently poached with all the seasonings until a thick puree or butter is obtained; the tomato butter is then cooled and you are left with a wondrous sandwich filling, bursting with flavour and colour! The butter can be used for all manner of things, including a topping for a pizza or for toasted sandwiches. Use fresh bread, white or wholemeal, and garnish with fresh tarragon leaves. Any excess butter can be stored in an airtight container for up to a week in the fridge. NB: Prep time includes chilling time for the butter.
Top Review by shelteredcreature
Although these are perfectly lovely on their own, I went ahead and confit my tomatoes, shallots, and thyme since I did not have tarragon. Meaning, I braised them in enough olive oil to cover them in a 300 F oven until soft. This gives even lackluster grocery store tomatoes fantastic flavor. I also added a few garlic cloves and a few sprigs of Italian parsley to the confit oil. I strained the vegetables and herbs from the oil before adding to the softened butter, reserving the oil for sauteing other vegetables and in pizza dough. I put this delightful compound butter on thinly sliced soft white bread. I would like to try Challah bread as another reviewer said, and brioche. Thank you for sharing this recipe, it will be handy for summer tomatoes from the garden.
- 44.37 ml olive oil
- 2 shallots, peeled and finely chopped
- 1 garlic clove, peeled and chopped
- 300 g ripe tomatoes, peeled and chopped
- fresh tarragon (1 sprig)
- 85 g very soft butter
- salt & freshly ground black pepper
- 12 slice white bread
Directions See How It's Made
- Heat the olive oil in a small pan and fry the shallots and garlic until soft.
- Add the tomatoes to the shallots with the tarragon. Simmer for 15-20 minutes until reduced to a thick pulp.
- Press through a sieve and leave to cool. Once cold, beat the purée slowly into the softened butter.
- Season, and make into sandwiches with the white bread. Cut into fingers or triangles and serve as part of an afternoon tea, or a picnic lunch!