Millefeuille with Tomato Ricotta Cream and Rocket Pesto
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 Double concentrated tomato paste
When you need a strong and intense taste of tomato, tomato paste is your choice. It works together superbly with our other products to intensify the flavor and texture of the tomato.
Easy
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.
