Ancient tomato millefeuille with Gruyère AOP Réserve
Difficulty level: very easy
Servings 4 people
Ingredients
For the millefeuille
- 6 to 8 tomatoes ancient
- 120 g from Gruyere AOP Reserve
- A few leaves basil costs
- 2 c. tbsp olive oil
- Salt
- Pepper
For the walnut pesto
- 80 g nuts in kernels
- 1 small pod garlic
- 40 g from Gruyere AOP Reserve grated
- 6 to 8 c. tbsp olive oil
- A few leaves basil or parsley
- 1 net lemon juice
- Salt
- Pepper
Instructions
-
Wash the heirloom tomatoes then cut them into regular slices. Cut Le Gruyère AOP Réserve into thin strips or shavings.
-
Lightly season the tomatoes with olive oil, salt and pepper.
-
On a plate, alternate layers of tomatoes and Gruyère AOP Réserve. Then repeat the operation to form a pretty, well-structured millefeuille.
-
Mix the walnut kernels with the garlic, fresh herbs, salt, pepper and lemon juice. Gradually add the olive oil until you obtain a creamy pesto texture.
-
Add a little grated Gruyère AOP Swiss Reserve to enhance the taste.
-
Lightly coat the millefeuille with walnut pesto or serve it on the side as an accompanying sauce. Add a few fresh basil leaves and a drizzle of olive oil to finish. Serve immediately.
© Photography for Swiss Cheeses
