Mille-Feuille with Tomatoes & Goat Cheese

Enjoy the beautiful tomatoes of Quebec from the local markets with this beautiful recipe.

Serves: 4 | Preparation Time: 45 min | Cooking Time: 10 min | Resting Time: 10 min


– 1/3 cup (80 g) of very cold butter, diced

– 1 1/4 cup (100 g) almond powder

– 8 black olives, pitted and diced

– 2 anchovies in oil, chopped

– 1 lb (450 g) fresh goat cheese

– 2 tbsp. chopped fennel

– 3/4 cup (180 ml) extra virgin olive oil

– 2 ripe red tomatoes, in thick slices

– 2 ripe yellow tomatoes, in thick slices

– Pepper


1. Preheat oven at 375°F (190°C).

2. In a large bowl, using your fingers, combine butter, almond powder, olives and anchovies. Spread mixture on a baking sheet lined with parchment paper. Cook for 10 minutes. Let cool 10 minutes, then crumble dough with a fork.

3. In a bowl, combine goat cheese, fennel and 1/2 cup (125 ml) olive oil.

4. In a plate, place a slice of red tomato. Spread cheese mixture. Top with a slice of yellow tomato and olive mixture. On 3 other plates, repeat with remaining ingredients.

5. Sprinkle each mille-feuille with a little olive oil and serve immediately.

Andrea’s Tips:

– Tomatoes are delicate and must be handled gently. The success of this recipe is based on the quality of the tomatoes. Here are tips for choosing them.

  • Select firm and deeply colored tomatoes without brownish or greenish stains.
  • Tomatoes should not be refrigerated: they must be eaten within a few days of their harvest.

– With tomatoes, it’s all about balance. In a salad, do not hesitate to add fleur de sel to emphasize the taste or a pinch of sugar if they are not ripe enough. Freshly grated or chopped garlic also perfumes them pleasantly. Italians like to add a few drops of lemon or lemon vinegar to the salad dressing to enhance the taste of tomatoes. Finally, in a savory pie, mustard in small quantities exalts the flavor of ripe tomatoes.

– For more elegance, add 1 lb (450 g) crab meat to goat cheese mixture. If you prefer another cheese, mozzarella, parmesan, Swiss and cheddar are a great accompaniment to tomatoes.

– Do not hesitate to use herbs to add originality to your recipe. The most used herbs with tomatoes are basil, thyme, chives, oregano, rosemary (for a Mediterranean touch) and coriander (for an exotic touch).

This recipe comes from Andrea Jourdan’s book “Absolutely Tomato” published in 2013 by AF Gourmet & Éditions de l’Homme.

Translated and corrected by Andrea Jourdan Distributions, 2018.

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