4 fresh goat cheeses cut into 3 strips
24 bread toasts
Lautrec pink garlic,
Parsley, olive oil,
Walnut oil, thyme, bay leaves
To make a millefeuille, layer a bread toast, a slice of tomato, bacon and cover with bread toast. Repeat for the other millefeuilles.
Bake millefeuilles in oven at 180°C for 5 mins.
Cut slices of tomatoes. Put them on a plate with olive oil, bay leaf, and thyme. Put in the oven at 100°C for 20 mins.
Arrange 3 millefeuilles on each plate, add dried tomatoes and salad seasoned with balsamic vinegar and walnut oil.