Millefoglie of ripe tomatoes with ricotta quenelles by Temple Perrotta
ripe red tomatoes of the meaty variety: either beefsteak or cuore di bue
prepared puff pastry, preferable rectangular
your favorite pesto, room temperature
salt and pepper, q.b.
slice the tomatoes very thinly; with a muffin cutter, cut circles in the pastry (you need 3 per person);
bake the pastry until lightly golden, set aside; mix the ricotta and egg, adding a little parmesan; bake until a toothpick comes out clean (depending on the amount, about 20’ in a preheated 200° oven); assemble the pastry rounds, alternating with 1 or 2 slices of tomato drizzled with a little pesto; finish with a pastry round and a few drizzles of pesto; top the millefoglie with a large spoonful of the warm ricotta
garnish with a fresh basil leaf (optional) and serve