Millefeuille with Tomato Ricotta Cream and Rocket Pesto

Name: Millefeuille with Tomato Ricotta Cream and Rocket Pesto
Prep time: 30 min
Cook time: 15 min
Yield: 4 people
Ingredients: 1 or 2 puff pastry rolls; 400 g ricotta cheese (preferably almond or soy); 2 tablespoons Mutti Double Concentrated Tomato Paste; 2 tablespoons extra virgin olive oil; to taste salt; 50 g rocket; 10 g fresh mint; 20 g pine nuts; 1 clove garlic; 60 ml extra virgin olive oil; 1 ice cube; to taste salt

A delicious savoury version of the classic millefeuille, dressed up for the festive season. Three layers of crisp puff pastry filled with swirls of tasty tomato ricotta cream, alternated with a fragrant rocket and mint pesto. An elegant and creative 100% plant-based recipe, perfect for the holidays.

Made with Mutti Tomato Paste

Double concentrated for a rich, vibrant tomato flavour, our tomato paste is the perfect addition to many dishes to add an intense tomato flavour.

45 min (COOK TIME: 15 min / PREP TIME: 30 min)

Easy

4 people

Gluten-free, Vegan, Vegetarian

Ingredients

1 or 2 puff pastry rolls
400 g ricotta cheese (preferably almond or soy)
2 tablespoons Mutti Double Concentrated Tomato Paste
2 tablespoons extra virgin olive oil
to taste salt

Rocket and Mint Pesto

50 g rocket
10 g fresh mint
20 g pine nuts
1 clove garlic
60 ml extra virgin olive oil
1 ice cube
to taste salt

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Millefeuille with Tomato Ricotta Cream and Rocket Pesto: Method

First, unroll the puff pastry on your work surface, then use a pastry cutter to cut out circles approximately 8–10 cm in diameter.
Place the discs on a baking tray lined with baking paper, then prick the surface of each disc thoroughly with a fork to allow the steam to escape. This will keep the pastry flatter during baking.
Bake the discs at 200°C for about 15 minutes, or until golden brown. Once baked, leave them to cool to room temperature and set aside.
For the ricotta cream, place the almond ricotta, extra virgin olive oil, salt, and 2 generous tablespoons of Mutti Double Concentrated Tomato Paste in a large bowl. Mix well with a fork until smooth and creamy. Transfer the mixture into a piping bag and refrigerate while you prepare the pesto.
For the pesto, place all the required ingredients into a tall jug and blend with a hand blender until you obtain a smooth consistency. Transfer the pesto into another piping bag.
Now you can assemble the millefeuille: cover one pastry disc with small swirls of ricotta cream arranged in a circular pattern, then add small dollops of pesto between each swirl of ricotta. Create another layer with ricotta cream and pesto. For the third and final layer, decorate only the centre of the surface with swirls of ricotta cream, pesto, a few drops of tomato paste, and some fresh mint leaves.

Christmas, Appetizers, Special occasion

The Perfect Starter for Your Celebrations

The savoury millefeuille is an elegant dish, ideal for lunches and dinners during the festive season or for any special occasion. With just a few simple steps, you can create a starter that is both visually appealing and irresistibly tasty. Layers of crisp puff pastry alternate with a smooth almond ricotta cream, delicious and delicately tinted red by the addition of Mutti Double Concentrated Tomato Paste. But the Double Concentrated Tomato Paste is not just for show – it lends the cream an intense tomato flavour that pairs beautifully with the fresh aroma of rocket and mint pesto. Your guests’ taste buds will thank you!

Tips and Tricks for a Perfect Savoury Millefeuille

To achieve an outstanding savoury millefeuille, attention to detail makes all the difference. By following these simple tips, you’ll create a millefeuille that’s fragrant, elegant and perfectly balanced:

How to keep the puff pastry crisp: the secret is to bake it in advance and let it cool completely before adding the filling.

When to assemble: it’s best to put the millefeuille together shortly before serving – ideally within an hour – so the layers stay light and flaky without absorbing moisture from the cream.

For a firmer, more stable cream: chill the ricotta mixture in the fridge for at least 30 minutes. The cold will help it set, making it easier to pipe neatly.

For a flawless result ahead of time: you can bake the pastry discs the day before and store them in an airtight container. They’ll remain perfectly crisp and ready to fill just before serving.