Stuffed tomato with goat cheese and black olives


(For 4 portions)

  • 8 Aikiba Leaves  
  • 8 medium tomatoes on a vine  
  • 1 tbsp olive oil     
  • 120g goat cheese     
  • 80g diced black olives 
  • 40g diced shallots   
  • 100g mascarpone cheese
  • 1 pinch turmeric  
  • 2 pinches table salt    
  • 1 pinch white ground pepper 


  • Blanch, peel and cut the tomatoes into quarters.
  • Reserve 4 tomatoes for the filling and deseed the other 4 in order to get some perfect flat pieces.
  • Lay some cling film on the bottom of 4 half-sphere moulds and cover with the pieces of tomato.
  • Deseed the rest of the tomatoes and dice into brunoise.
  • Using a mixing bowl, carefully fold the goat cheese with the diced tomatoes, diced black olives and diced shallots. Season to taste and fill the half sphere.
  • Close with another cling film, press gently and let set in the fridge for one hour.
  • Pull the cling film gently out of each mould and place each tomato sphere in the middle of each plate and brush with the olive oil.
  • Melt the mascarpone in a saucepan gently and add the turmeric and the seasoning.
  • Let it cool down a little, pass the sauce through a fine sieve and pour the sauce around each tomato sphere.
  • Serve with Aikiba leaves. In this recipe, we added a slice of black olive on top of a white boiled egg for decoration.

Recipe: Franck Pontais

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