Tomato millefeuille revisited in Normandy

Tomato Millefeuille recipe revisited in Normandy
  • 4 beautiful tomatoes cut into 4 slices
  • 1 camembert very creamy
  • 15 cl of fresh cream from Normandy
  • Confit of red onions or aubergines
  • Salt and pepper
  • Cider vinegar
  • Sunflower oil

Mix the camembert (without the crust) with the cream, season.
Intersperse layers of tomatoes with this Camembert cream and confit .
After placing this tomato millefeuille on a plate, make the vinaigrette and pour it over the millefeuille.
Enjoy !