Tomato-Caramel Millefeuille with a Touch of Fig Jam
Ingredients
- 1 jar Think Tomato tomato sauce
- 3-4 large tomatoes (e.g., coeur de boeuf or vine tomatoes)
- 2 tablespoons Callas Confiture Figs with Almonds and Honey
- Puff pastry (store-bought or homemade)
- 50 g soft cream cheese (e.g., mascarpone or goat cheese)
- 1 tablespoon Callas Confiture Flowers Honey
- Fresh thyme leaves
- Salt and peper
- Olive oil
Preparation
- Cut the puff pastry into evenly sized rectangles. Prick the center with a fork to prevent excessive rising.
- Bake until golden brown according to package instructions and let cool.
- Slice the tomatoes into 1 cm thick rounds.
- Heat a bit of olive oil in a pan and lightly sear the tomato slices. Add a drizzle of honey and some thyme leaves, letting them caramelize. Season with salt and pepper.
- Mix the cream cheese with Callas Confiture fig jam for a subtle sweet-salty flavor.
- Heat the Think Tomato tomato sauce and let it thicken slightly.
- Start with a layer of puff pastry.
- Spread a layer of fig-cream cheese.
- Add a slice of caramelized tomato.
- Brush with the reduced Think Tomato sauce.
- Repeat until you have 2-3 layers.
- Repeat until you have 2-3 layers. Finish with a tomato slice and a final touch of the thickened tomato sauce.
- Garnish with fresh thyme, a crack of pepper, and a drizzle of olive oil.
