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Tip

This is a perfect end of summer dish, when tomatoes are their best.

Tomato Burgers

Dan Barber, Blue Hill at Stone Barns

Dan Barber, executive chef and co-owner of Blue Hill, shares a recipe of a dish you could expect to find at the restaurant.

makes 4

for buns

1/3 cup plus 1 tablespoon almond flour

1/3 cup plus 1 tablespoon all-purpose flour

3/4 cup confectioners sugar

1/2 teaspoon salt

4 large egg whites, lightly beaten

2/3 cup extra-virgin olive oil

for tomato filling

2 medium tomatoes

1/4 cup drained sun-dried tomatoes in oil, finely chopped

2 tablespoons shallot, finely chopped

2 teaspoons balsamic vinegar

for goat-cheese filling

1/3 cup soft mild goat cheese at room temperature

3 tablespoons mascarpone

1 tablespoon chives, finely chopped

to serve

24 small basil leaves

1. For the buns: Preheat oven to 325ºF, lightly butter muffin cups (a mini-muffin pan with 24 [1/8-cup] cups is recommended). Whisk together all dry ingredients. Whisk egg whites into dry ingredients until combined. Add oil in a slow stream, whisking constantly. Divide batter among muffin cups. Bake until pale golden and springy to the touch, 20 to 25 minutes. Cool in pan for 5 minutes. Remove buns and cool completely on a rack.

2.For the tomato filling: Cut a shallow X in the bottom of each fresh tomato. Blanch in a saucepan of boiling water 30 seconds, then transfer to an ice bath. When cool, peel and seed tomatoes. Cut into 1/4 inch dice. Stir diced tomatoes together with sun-dried tomatoes, shallot, vinegar, and season with salt and pepper.

3. Stir together goat cheese, mascarpone, chives and a pinch of salt.

4. Halve each bun horizontally, then fill sandwich with 1 teaspoon tomato filling, a basil leaf, and 1 teaspoon cheese filling. Buns can be baked 1 day ahead and kept in an airtight container at room temperature. Tomato and goat-cheese fillings can be made 1 day ahead and chilled.

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