Tomato consommé with burrata mille feuille

Preparation time

Cooking time
10 to 30 mins

Serves 4

By Marianne Lumb
From Saturday Kitchen

For the consommé

  • 1.4kg/3lb2oz ripe tomatoes on the vine, diced
  • 1 red onion, roughly chopped
  • 25g/1oz fresh basil, roughly chopped
  • 1 tbsp sherry vinegar
  • pinch of caster sugar
  • sea salt and freshly ground black pepper
  • 2 ripe tomatoes, skins removed, seeds removed and diced, to serve
  • 1 tbsp basil leaves, to serve

For the mille feuille

  • flour, for dusting
  • 200g/7oz puff pastry, defrosted if frozen
  • 125g/4½oz burrata, chopped into small pieces
  • 1 tbsp extra virgin olive oil
  • salt and freshly ground black pepper

For the pesto

  • 25g/1oz fresh basil, roughly chopped
  • 1 garlic clove, roughly chopped
  • 100g/3½oz pine nuts
  • 125ml/4fl oz extra virgin olive oil
  • 80g/2¾oz Parmesan, grated
  • salt and freshly ground black pepper
scroll to top