The tomato and green apple tartare with pistachios and basil is the recipe you’ve been waiting for to bring to the table a light, fresh, and no-cook appetizer or dish, perfect for the summer. When the temperatures rise, the last thing we want is to turn on the stove: that’s why I love to create colorful and balanced dishes that can be prepared in a few minutes, with seasonal ingredients and new combinations.
This vegetarian tartare arises from a simple yet refined idea: combining the sweetness of ripe tomatoes with the tart and crunchy note of green apples, completing it all with the scent of fresh basil, flax seeds for a healthy touch, and pistachio crumbs to enhance the texture.
The result is an elegant and balanced dish, ideal for those seeking light yet tasty solutions.
I envisioned it as a versatile dish: you can serve it in a gourmet version with a pastry ring, spread it on rice cakes with vegetable creams, or pair it with rustic croutons.
In any form, it remains an excellent option for a quick lunch, a tasty aperitif, or an original appetizer for summer dinners.
Moreover, it is naturally gluten-free, dairy-free, and vegan, making it suitable for those who follow a more mindful diet or have intolerances.
Preparing the tomato and green apple tartare with pistachios and basil is really easy: it takes just a few minutes and a handful of genuine ingredients.
And if you don’t love the combination with green apples, at the end of the recipe I suggest many useful variations.
READ THE F.A.Q. AND TIPS AT THE END OF THE RECIPE
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 15 Minutes
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: No Cooking
- Cuisine: Vegetarian
- Seasonality: Summer, Spring, Summer and Autumn
Ingredients
- 2 beefsteak tomatoes (or ox heart)
- 3/4 green apple
- 1 teaspoon flax seeds
- 1 tablespoon pistachio crumbs
- 1 tablespoon extra virgin olive oil
- lemon juice
- basil
- fine salt
- pepper
Tools
- Pastry Ring
Steps
Wash, dry, and dice the green apple.
Place the apple cubes in a container and sprinkle them with the juice of half a lemon; cover with plastic wrap and set aside temporarily.
Blanch the tomatoes for 1 minute, let them cool, then peel and dice them, removing the seeds.
Add the tomato cubes to the apples; mix in the pistachio crumbs.
Season with flax seeds, basil torn by hand, salt, pepper, and oil; mix well.
For presentation: place the pastry ring on a plate, fill the cavity with the tartare, press lightly, and then gently remove it. Finish each tartare with basil leaves, a bit of pistachio crumbs, a drizzle of oil, and serve.
Variants and Tips
With different nuts: Try toasted hazelnut crumbs or almond flakes if you don’t have pistachios.
With a salty base: Spread the tartare on rice cakes or toasted wholemeal bread. It’s also great on grilled polenta discs.
In exotic version: Add a pinch of fresh grated ginger or a drizzle of lime oil to give a more decisive note.
Gourmet style: Serve in small glasses with a touch of almond cream and some fresh sprouts (e.g., alfalfa or radish).
With a creamy touch: If you want more “softness”, you can incorporate a spoonful of almond ricotta or a savory avocado mousse (if tolerated).
FAQ (Questions and Answers)
Can I prepare it in advance?
Yes, you can prepare the tartare a few hours in advance and store it in the refrigerator, well-covered. However, I recommend adding the pistachio crumbs and seeds only at the time of serving to keep them crunchy.
What type of tomatoes to use for the tartare?
The best ones are meaty and sweet, like oxheart or well-ripened beefsteak tomatoes. Avoid tomatoes that are too watery or unripe.
Can I replace the green apple?
If you don’t have a green apple, you can use a slightly tart red apple (like Pink Lady), or a firm peach for a more summery and fruity variant. Alternatively, celery stalks without strings.
Is it suitable for children?
Absolutely yes! Just finely chop all the ingredients, and you can omit pepper or strong spices. It is also great as a filling for soft rolls.
