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Green Tomato Tatin
 

Adrian Hoffman
One Market Restaurant
 
4 Green tomatoes (unripe, not green zebras)
¼ cup sugar
4 cloves garlic in skins
½ cup champagne vinegar
4 oz goat cheese
4 oz heavy cream – whipped to stiff peaks
½ loaf levain
baby spinach
lemon juice
extra virgin olive oil

Cut the tops off of tomatoes.
In a small heavy bottomed pan, melt sugar. When a light caramel is formed add tomatoes cut side down. Add salt, garlic cloves, and champagne vinegar. Bring to a boil, reduce by 1/3 and place in oven until soft. (about 45 minutes)

Prepare fondant:
Soften goat cheese in bowl. Fold in whipped cream with rubber spatula. Season with salt and white pepper.

Cut levain in 1cm slices. Brush with olive oil, salt and pepper. Grill levain over wood fire.

To serve:
Dress baby spinach in lemon juice and olive oil. Place a small mound on the plate. With two warm spoons, form a “quenelle” of goat cheese on the spinach. Turn tomato over and place next to salad with a clove of garlic. Spoon caramel around tomato. Drizzle with extra virgin olive oil, and place grilled bread on plate.

 
 
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