Tomato Millefeuilles

Tomato Millefeuilles from La Tartine Gourmande

Layers of fresh tomatoes and fresh mozzarella.
Add fresh basil between the layers.
Drizzle with olive oil and balsamic vinegar or just olive oil.
Sprinkle with sea salt.
Assemble right before serving otherwise it becomes watery.
Serve with a crusty bread.

Trimming the bottom of the tomato so it is flat will help stabilize it.


Carrot Jello said...

I saw this peach pit jelly, and thought of your blog...

John said...

I love this combo -delicious

Lindsay said...

Yummy and beautifully presented too!

Taryn said...

I love it when food looks beautiful.