JOËL, awarded 5 stars by the Atlanta Journal Constitution in October 2008, is a chic and modern French restaurant founded by James Beard Award-winning Chef Joël Antunes, now led by executive Chef Cyrille Holota. The menu reflects both chef's extensive travels and culinary experience in the south of France, Paris, London, Asia, and the United States. JOËL showcases a commitment to prepare simple yet innovative French cuisine and features one of the most extensive wine lists in the city. The restaurant received the AAA Four Diamond Restaurant Award in 2007 and the Wine Spectator Award of Excellence in 2007, amongst many others.

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ORGANIC TOMATO TART

Ingredients
Chinese eggplants 2lbs
Cherry Tomatoes 2oz
AP Flour 1 ¼ cup
Butter 1 ¼ cup
Parmesan cheese 4.5 oz
Eggs 1.5
Arugula Salad 0.5 oz
Thyme
Salt

Recipe

1. Cut the eggplants in half. Cut the eggplants half- way through, and into a grid, coat them with olive oil, garlic, thyme. Wrap the eggplants in aluminum foil paper and place in 350 degrees oven for 20 minutes until well done.

2. Remove the eggplants from the oven and with a table spoon, scrap the pulp from the eggplants and discard the skins. Let the eggplant pulp sit in a strainer lined with a coffee filter for about 12 hours to strain all of the liquids. Chop the pulp into a puree.

3. In a bowl, season the eggplant with salt, pepper and Parmesan Reggiano cheese. Set aside in the refrigerator.

4. Place the cherry tomatoes in boiling water for 5 seconds only, shock them in ice and peel them. Cut the tomatoes in half and set them aside in the fridge. Marinate the tomatoes into olive oil, salt and cider vinegar for 15 minutes.

5. In a bowl mix the flour, the butter, the salt, the eggs and the Parmesan cheese all together. Mix well. Let this dough rest for about 1 hour and flatten the dough with a rolling pin on a baking tray. Once flat, cook in a 325 degrees oven for 30 minutes. Cut the dough in 3'x3' squares while hot.

Plating

In the center of the plate, place the Parmesan sable. On top, spread the eggplant caviar to a smaller square. Line the tomato halves atop the caviar in rows (3x3). In the center of the tart, drop a small bunch of Arugula salad (dressing).
Bon Appétit!