Millefeuille of courgettes and candied tomatoes

Zucchini and candied tomato millefeuille is a typical Provencal dish, fresh and fragrant.

To taste hot or cold, here is the recipe ...

Ingredients for 6 people:

When choosing ingredients, choose tomatoes and courgettes of the same diameter

  • 2 courgette green
  • 5 tomatoes
  • Fresh goat cheese (or feta)
  • 2 podsgarlic
  • Olive oil
  • 2 cc of chive chiseled

Recipe from zucchini millefeuille and candied tomatoes :

Having vegetables of the same diameter allows for better homogeneity and therefore a much more aesthetic final result.

  • Preheat the oven to 180 °
  • Start by washing all the vegetables
  • Plunge the tomatoes for 2 minutes in boiling water then peel them
  • Cut the tomatoes into slices about 1/2 cm thick
  • Cut the courgettes into slices 2-3 mm thick
  • Arrange the zucchini and tomato slices on a baking sheet
  • Drizzle olive oil over the zucchini
  • Bake and cook for 1h30

Once the zucchini and tomatoes are cooked and cooled, all that remains is to mount the millefeuille in a deep dish

  • Mix the goat cheese with the crushed garlic and the chopped chives
  • Arrange the vegetable slices, alternating the zucchini, tomatoes and goat cheese
  • Salt and pepper

You can keep this zucchini and candied tomato millefeuille in the refrigerator and serve chilled with a toast of toast.

You can also reheat it if you prefer to make a hot dish and possibly serve it with a small salad.

Enjoy your meal !

Video: Training Tomatoes (August 2021).