Millefoglie of Carasau, Tomatoes and Pine Nuts Cream

Servings: 4
Prep time: 20
Cooking time: 10
  1. Slice the zucchini lengthwise to a thickness of about half a centimeter. Bake on a plate for 4 minutes per side, just salt
  2. Toast the pine nuts in a thick-bottomed pan so the get colored evenly. Once lukewarm, whisk them together with 6 tablespoons of olive oil, 12 tablespoons of water and a pinch of salt until you obtain a smooth cream
  3. Build the millefoglie in 4 dinner plates: cover with a piece of bread carasau, arrange zucchini, tomato confit and with some cream. Repeat the process for all the layers. Garnish with a few basil leaves and serve immediately