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.
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4 comments:

  1. Carrot JelloSeptember 11, 2009 at 11:29 PM

    I saw this peach pit jelly, and thought of your blog...
    http://aclangston.blogspot.com/2009/09/peach-pit-jelly.html

    ReplyDelete
  2. JohnSeptember 12, 2009 at 4:23 PM

    I love this combo -delicious

    ReplyDelete
  3. LindsaySeptember 13, 2009 at 7:50 AM

    Yummy and beautifully presented too!

    ReplyDelete
  4. TarynSeptember 14, 2009 at 10:03 PM

    I love it when food looks beautiful.

    ReplyDelete