Tomato Mille-Feuille – a delicious recipe with pastry, olive oil, onion, garlic, tomatoes, thyme. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400u00b0F. Lightly grease 2 baking trays.
2
Cut puff pastry into 8 rectangles. Arrange on 1 prepared tray. Place prosciutto on remaining tray. Bake puff pastry and prosciutto for 45 mins. Remove from oven. Set prosciutto aside. Flatten puff pastry with a spatula then return to oven for another 4-5 mins, until golden brown.
3
Meanwhile, heat 1 tbsp oil in a large frying pan over high heat. Saute onion and garlic for 2-3 mins, until onion is tender. Stir in tomatoes and thyme. Reduce heat to low and cook for 5-7 mins, stirring occasionally, until thickened. Season to taste.
4
In a small bowl, toss arugula with remaining oil and vinegar.
5
Spread tomato mixture evenly over 4 pastry rectangles. Top with a second rectangle. Serve topped with arugula salad and prosciutto.
88
kcal
Calories
8
g
Fat
5
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 sheet frozen puff pastry, thawed, 4 slices prosciutto, 2 tbsp olive oil, 1 None onion, finely chopped, and more.
Yes, Tomato Mille-Feuille falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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