Dried Tomato - Lavender Sablé with Tomato Curd

Well, I always end up buying far too many tomatoes and I think it is absolutely needles to try to change my tomato buying habits, because it is just impossible for me to resist those beauties. Especially then, when my greengrocer happens to have new types every week. It is so totally amazing! Meanwhile, I live on tomato salad almost for a week, sometimes with fresh goat's cheese, sometimes just with a slice of freshly baked bread. However, I always end up with some leftover that needs to be used fast, therefore I felt like experimenting a bit. And so the tomato curd was born. Do not let yourself bother by the orange colour, it is because I've mainly used yellow, green and rosa tomatoes. It would also be funny to make it using only yellow, or only green tomatoes. And by the way, lavender harmonises with tomatoes very well! Give it try!


Ingredients:
for the sablé:
125 g butter
50 g honey
200 g flour
ground lavender (adjust amount to your taste)
2 teapoons ground dried tomato
1 tablespoons vanilla sugar
1 pinch of salt

Preheat the oven to 200°C. Beat butter and honey until foamy, stir in tomato powder, lavender, salt, flour and then knead it together. Chill for 30 minutes, then slice and bake for 6-7 minutes.



for the tomato curd:
100 ml fresh tomato juice
1/2 vanilla pod
piece of star anise
3 egg yolks
70 g sugar
100 g butter

Cook tomato juice with vanilla and star anise until boiling, then let it stand for 10 minutes and sieve. Beat over steam the tomato juice with the sugar, egg yolks and when it is nice thick and creamy remove it from the heat and stir in the soft butter. Cool for a few hours.