Recipe and photo by Béatrice Peltre of La Tartine Gourmande
- Heirloom tomatoes or/and homegrown
- Fleur de sel (flaky sea salt)
- Cracked black pepper
- Basil leaves
- Extra virgin olive oil
- Aged balsamic vinegar - optional
Step 1: Slice the tomatoes and mozzarella finely. Try to make slices of equal sizes to make pretty-looking millefeuilles (they won’t fall). Also, cut a small piece at the bottom of each tomato so that it is stable.
Step 2: Layer a slice of tomato, basil, mozzarella and season with pepper between each slice.
Step 3: When you are ready to serve, drizzle with olive oil, balsamic vinegar (if using, I sometimes like olive oil only) and fleur de sel. Add more basil, and don’t forget a good countryside crusty bread to dip the bread in the dressing.
Yield: 2-4 servings