Peach, Tomato and Fresh Goat Cheese Millefeuille with Peach-Basil Sauce
An elegant summer starter that requires no cooking at all.
- Prep time: 45 minutes
- Cook time: 0 minutes
When peaches are perfectly ripe and tomatoes are bursting with sunshine, it would be a crime to mistreat them in a pan. This sweet-savory millefeuille brings together the sweetness of peaches, the tanginess of cherry tomatoes, and the creaminess of fresh goat cheese. All drizzled with a peach-basil sauce that smells like Provence. No oven, no stress, just assembly and lots of satisfaction.
Ingredients
Recipe steps
Prepare the tomatoes
Cut off the ends of each cherry tomato and peel them gently. Slice them lengthwise into 3 or 4 thin rounds. Remove the seeds and set aside.
Prepare the peaches
Peel the peaches. Using a mandoline, slice them thinly by cutting along all 4 sides of the fruit to get as much flesh as possible. Keep the nice round slices for assembly and set aside the half-moons for the sauce.
Make the peach-basil sauce
In a container suitable for an immersion blender, place the peach half-moons, 6 basil leaves, and the olive oil. Season with salt and pepper to taste. Blend for 2 to 3 minutes until you get a nice creamy consistency.
Dress the plate
Using a tablespoon, draw a thick line of sauce in the center of each plate. Place a pastry ring on top.
Build the millefeuille
Spread a layer of fresh goat cheese at the bottom of the ring. Arrange tomato slices on top, then add a hand-torn basil leaf. Continue with a layer of peach slices. Repeat until you finish with peaches on top.
Finish and serve
Decorate the top with a tomato base and two small basil leaves. Let it rest for 15 minutes before gently removing the ring to allow the millefeuille to hold its shape.
Tips and variations
- No fresh goat cheese? Ricotta or fresh sheep’s milk cheese will work just as well.
- For a more indulgent version, add some toasted pine nuts between the layers.
- You can swap the basil for fresh mint for an even more refreshing touch.
Anti-waste tips
Don’t throw away the peach pits!
You can for example:
- Infuse them in milk or cream to flavor a panna cotta or ice cream (be careful not to crack them open or consume them directly)
- Plant them to try growing a peach tree
Tomato skins can be dried in the oven at low temperature with a drizzle of olive oil and salt to turn them into crispy chips for snacking.
