Elegant Tarragon and Tomato Butter Tea Sandwiches

Elegant Tarragon and Tomato Butter Tea Sandwiches created by Baby Kato

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.

Ready In:
1hr 30mins
Serves:
Yields:
Units:

ingredients

directions

  • 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!
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RECIPE MADE WITH LOVE BY

@French Tart
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@French Tart
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"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."
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  1. 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.
    Reply
  2. Grace Lynn
    Made a double batch of these for a Holiday Tea Party this weekend and everyone loved them! I'm thinking I can use this as a pasta sauce, less the butter. Love the flavors of the shallots and tarragon, extremely tasty! Thanks for sharing!
    Reply
  3. Baby Kato
    Elegant Tarragon and Tomato Butter Tea Sandwiches Created by Baby Kato
    Reply
  4. Baby Kato
    Elegant Tarragon and Tomato Butter Tea Sandwiches Created by Baby Kato
    Reply
  5. Baby Kato
    Tartlette these are incredible little gems. I enjoyed them so much. They are certainly worth the extra effort. These little sandwiches are so pretty and unique. I made a small batch just for myself, using challah egg bread, what a decadent treat, they turned out to be. So tasty, savory, rich, creamy and smooth. I can't wait to share these with my friends this summer. Thanks for sharing my friend. Made for Summer Herbs - Month Tarragon/09 :)
    Reply
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