Millefeuille translates as “one thousand leaves” and usually refers to the impossible-to-eat-without-making-a-mess-all-over-your-face pastry, which is made out of layers of puff pastry, alternating with layers of cream pâtissière.
This is a savory (and far more healthy!) version in which the layers are made from Provençal vegetables interlaced with delicious pesto sauce and tomatoes. See how professional chef Mirjam de Wilde makes this pretty dish seem so easy to make (and if you come down to Provence, she can make it for you in your rental house!).
Preparation time: 20 minutes
Cooking time: 20 minutes
2 small courgettes
2 mozzarella cheeses (preferably “di buffula”)
Great quality Provence olive oil
2 tasty tomatoes
Pesto (or pistou) sauce
- Cut the vegetables (courgettes and aubergine) into very thin slices (with a knife or a mandoline) and grill them in a grill frying pan until they are done.
- Keep them separate on a plate.
- Cut the tomatoes and mozzarella cheese into thin slices.
- Mix some pistou sauce with olive oil.
- Take a nice plate and pile up: aubergine, mozzarella, pistou/olive oil sauce, sundried tomatoes, some basil leaves and courgette.
- Repeat this and end with the courgette.
- Decorate the platter with the balsamic syrup, some drops of the pistou sauce and a branch of fresh basil.