Tomato and parmesan millefeuille with a basil cream

This dish is a starter that i used to serve in one of the restaurant i worked when i was 16 years old . On the menu it was one of the vegetarian option, it is very easy to prepare  , not that expensive and it is a good looking dish. In the restaurant we served it with a vegetable julienne but i just wanted to use tomato today with a mascarpone based basil cream . If you want you can add different vegetables to your liking , just use your imagination.

Bon appetit.

Ingredients:

For 4 personnes

*200grs  grated parmesan

*48 cherry tomatoes or if want any other vegetables.

*200 grs mascarpone cheese

*1 cup basil leaves plus more to decorate

* olive oil and balsamic vinegar to decorate

1.On a non stick tray place half of the parmesan divided in 6 round shape for 3 min or until golden brown at 200 degrees celsius and repeat this operation one more time so you get altogether 12 parmesan tuiles.

2.In a food processor blend the basil leaves with the mascarpone and a tablespoon of olive oil , season with salt and pepper.

3. cut the cherry tomatoes in half and season with salt and pepper.

4. to dress the mille feuille , start by placing a spoon of the mascarpone mixture on the plate , place 6 half tomatoes  around and repeat the process two more times and then decorate the top layer with the spare tomatoes and cream. Decorate the plate with a drizzle of olive oil and balsamic vinegar or reduction if you have . Enjoy this starter on a nice sunny day.

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