Midnight Plum millefoglie with herbed cream & Toasted Hazelnuts
This innovative version of the classic Italian “millefoglie” dessert reimagines the traditional recipe by replacing fruit with vibrant rainbow plum tomatoes. The dish is transformed into a tempting and flavourful starter, perfect for opening a meal. Each bite offers the satisfying crunch of golden, crisp puff pastry, paired with a creamy, indulgent filling. The subtle sweetness of the tomatoes complements these textures, resulting in a harmonious and well-balanced appetiser.
Ingredients for 2:
200 g Rainbow Plum
100 g Double Cream
100 g Ready Rolled Puff Pastry
1 Egg
Pinch of Dried Herbs
50 g Cream Cheese
20 g Peeled and Roasted Hazelnuts
Chopped basil
Salt
Method:
Turn the oven on to 200 °C.
Whip the double cream and when fully whipped season with salt and then add the cream cheese and fold in gently, add the chopped basil and place into a piping bag and keep in the fridge until required.
Place the puff pastry on a lined baking tray and then brush lightly with the egg, sprinkle over the dried herbs. Cover with another piece of baking paper and then cover with another tray the same size as the one below, cook in the hot oven for 8-10 minutes until the pasty is cooked, but the tray on top will prevent it from rising fully. Allow to cool and then cut into very carefully 1 inch by 3-inch rectangles.
Slice the Rainbow Plums into 3-4 slices per tomato.
Layer the dish with the pastry followed by the whipped cream and herb mix. Then add a layer of the sliced Rainbow Plums. Repeat this step once more to finally have an indulgent layered Rainbow Plum and Pastry starter.
