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:
I saw this peach pit jelly, and thought of your blog...
http://aclangston.blogspot.com/2009/09/peach-pit-jelly.html
I love this combo -delicious
Yummy and beautifully presented too!
I love it when food looks beautiful.
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