Tomato millefeuilles — Millefeuille de tomates

millefeuille tomatoes heirloom

Millefeuille de tomates

Oh, that’s so nice!” my friend E. exclaimed when I placed the small plates on the table. She had stopped by on her way back from the market and I had asked her to stay for lunch. I wanted to share my tomatoes with her, or else I was worried they would spoil too quickly. So it didn’t matter that I didn’t have real lunch plans. I remembered the tomatoes lined on the kitchen window sill, perfectly happy it seemed to receive more of the warm afternoon sun, and the idea of tomato millefeuilles popped into my head.

So this is one of the ways we started to eat our delicious Heirloom tomatoes, dressed up in a millefeuille. The flavor of tomatoes stands as the queen in this summery dish. It’s a classic: fine slices of fresh mozzarella with juicy sun-filled tomatoes, olive oil with body, the best you have handy, fragrant basil, a tasteful aged balsamic vinegar and salt with character. The association works at each time.

And for the days that followed, I prepared the same appetizer for P. and I, with this time, the tomatoes more casually layered on a plate.

It’s a dish simple to prepare, one that makes you rejoice about summer.

And homegrown seasonal tomatoes.

tomato millefeuille mozzarella

Millefeuilles de tomates

The recipe here is only a rough guideline. I am so sure we do not need a recipe. The key is to think the best ingredients you can find.

I sometimes make a pesto too which I brush on the slices of mozzarella between the layers. It’s really delicious. Try it!

You need:

  • Heirloom tomatoes or/and homegrown
  • Mozzarella
  • Fleur de sel
  • Cracked black pepper
  • Basil leaves
  • Fruity olive oil with body
  • Aged balsamic vinegar


  • 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 pieces at the bottom of each tomato so that it is stable.
  • Layer a slice of tomato, basil, mozzarella and season with pepper between each slice.
  • 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. Eat as often and as long as the tomatoes are seasonal. It’s super easy but so rewarding. And pretty on the table.
Posted in Appetizers, Life and Us, Salad, Vegetarian


  1. D’une fraîcheur et simplicité vraiment séduisante. Tout devient doux , raffiné et gourmand chez toi. Bonne journée

  2. Delicious! Tomatoes are summer, aren’t they? Love the lazy river photo behind the garden. Is it your home in France?

  3. Thank you everyone!

    Valérie-Jeanne, c’est la maison d’un ami ici qui habite une superbe maison au sud de Boston. C’est le “marsh” qui donne sur l’océan.

  4. Ooh… these look beautiful. I bought some tomatoes and eggplant at the farmer’s market and was planning to make something similar by grilling the eggplant and then stacking slices of it with slices of tomato.

  5. Just when I thought I had enough of my very fruitful crop, another idea! Huzzah!

  6. These are just the cutest little edibles. I had no idea a millefeuille was so festive! There’s something very Cat in the Hat about their posture on the plate and I just want to giggle while I nibble away on them. Okay, perhaps the rhyming thing kicks in as well….

  7. Simple, special, perfect…. as always Bea.

    I can almost feel the tomatoes against my skin when you describe them warm on the window sill!

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  10. Beautiful!! I absolutely ADORE tomatoes, particularly with mozzarella, balsamic, & basil!! Pure Heaven.This September the tomatoes that a friend and I planted have finally started to ripen. They’re small (Green Zebra) and I am SO excited to start using them! Beautiful post, as always. 🙂

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  14. c’est chouette la! tres gourmande aussi! j’aime l’original, mais la c’est tres mignonne et belle!

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