Chilled Organic Tomato SFogliata with Dungeness Crab

Tomato "SFogliata"
-16 ea. tomatoes large organic, blanched, skinned
-1 avocado peeled, pitted, 1/8 diced
-1 cup cucumber peeled, seeded, 1/8 inch diced
-1/2 cup lettuce romaine, stem removed, 1/8 inch diced
-1/2 apple golden delicious, peeled, seeded, 1/8 inch diced
-3T mayonnaise
-to taste salt sea, fine ground
-to taste pepper white, ground from a mill


Tomato Coulis
-6oz tomato ripe, organic, blanched, skinned, seeded
-1/2 oz. vinegar sherry wine
-1/2 oz. tomato ketchup
2 drops tabasco


-to taste salt sea, fine ground
-to taste pepper white, ground from a mill
-1/4 oz oil olive, extra virgin


*Blend all ingredients in a blender until smooth. Strain and refrigerate.

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1. Cut a very thin slice off the stem, and then cut another slice off the tail end.
2. Scoop out the flesh and the seeds. You should have a rectangle shaped tomato, which form the layers of the "SFogliata".
3. In a bowl, combine the remaining ingredients.
4. Layer the tomato and crab mixture using four layers of tomato and three layers of crab.
5. Trim sides using a sharp knife.
6. Arrange the completed "SFogliata" on a chilled plate along with the tomato coulis and serve at once.
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