The millefeuille of courgettes and candied tomatoes is a typical Provencal dish, fresh and fragrant.
To be eaten hot or cold, here is the recipe…
Ingredients for 6 persons :
In the choice of ingredients, choose tomatoes and zucchini of the same diameter.
Recipe from zucchini millefeuille and candied tomatoes :
The fact of having vegetables of the same diameter allows a better homogeneity and therefore a final result much more aesthetic.
Preheat the oven to 180°. Start by washing all the vegetables Plunge the tomatoes into boiling water for 2 minutes, then peel them. Cut the tomatoes into slices about 1/2 cm thick. Cut the courgettes into 2-3 mm thick slices. Arrange the zucchini and tomato slices on a baking sheet. Drizzle olive oil over the courgettes. Put in the oven and leave to cook for an hour and a half
Once the courgettes and tomatoes are cooked and cooled, all that remains is to assemble the millefeuille in a deep dish.
Mix the goat’s cheese with the crushed garlic and chopped chives. Arrange the vegetable slices, alternating the zucchini, tomatoes and goat’s cheese. Salt and pepper
You can keep this zucchini and candied tomato millefeuille in the fridge and serve chilled with toast.
You can also reheat it if you prefer to make a hot dish and possibly accompany it with a small salad.
Enjoy your meal!