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
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.