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Tomato and Caramelised Onion Mille Feuille

preparation time

30 mins

Cooking time

15 mins

Serves

4

Tomato and Caramelised Onion Mille Feuille

Ingredients

2 sheets of puff pastry, each cut into 6 rectangles

1 egg

24 cherry tomatoes

Salt and pepper

Pinch of caster sugar

1 tablespoon olive oil

Beerenberg Green Tomato Relish

Beerenberg Caramelised Onion

250g fresh rocket

Beerenberg Australian Extra Virgin Olive Oil


Directions

Preheat the oven to 180°C. Prick the rectangles of puff pastry with a fork. Brush with egg and bake until golden brown. Place cherry tomatoes on a baking tray, sprinkle with salt, pepper and caster sugar and drizzle with Beerenberg Australian Extra Virgin Olive Oil. Roast for about ten minutes or until they just start to go soft.

To assemble mille feuille place four ¼ teaspoon dots of Beerenberg Green Tomato Chutney on the serving plate – this will stop the mille feuille moving around. Brush four pastry rectangles with the Beerenberg Green Tomato Chutney, and another four with the Beerenberg Caramelised Onion.

Arrange a Beerenberg Green Tomato Chutney rectangle on each of the chutney dots, then top with a Beerenberg Caramelised Onion rectangle, followed by a plain pastry rectangle, so you have four stacks.

Garnish the mille feuille with the roasted tomatoes, rocket and a drizzle of Beerenberg Australian Extra Virgin Olive Oil.