Serves 4 people
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4 fresh goat cheeses cut into 3 strips
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200g bacon
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300g tomatoes
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24 bread toasts
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Seasonal salad
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Lautrec pink garlic,
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Parsley, olive oil,
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Balsamic vinegar,
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Walnut oil, thyme, bay leaves
Recipe:
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.