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.
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