Tomato millefeuille


Did you think of a dessert? No .. savory is today's recipe.

Well, why "millefeuille"? "Millefeuille", as you know, means "thousand leaves" and its the name of the famous dessert. But "millefeuille" also called the recipes that have layers and are savory. So we may have ... eggplant millefeuille, vegetables millefeuille or tomato millefeuille.

Tomato millefeuille it is today. A delicious appetizer with delicious combination of tomato and "katiki" cheese. The herbs boost the otherwise plain plate. If you don't like katiki cheese, you can use soft feta cheese, cottage cheese or even fresh mozzarella. Use whatever you like so that you get the flavor you prefer. Its an easy to prepare dish but most of all presentable.




Ingredients : 

  • 3 big tomatoes (a bit mature)
  • 200 gr katiki cheese
  • 12 small pitta bread
  • 4 tbsp olive oil
  • salt, pepper
  • oregano
  • 1/2 bunch of basil

Preparation : 

  1. Wash tomatoes, remove the stems and cut them into thin slices.
  2. Finely chop the basil.
  3. In a bowl add olive oil, salt, pepper, oregano and 2/3 of basil. Mix well
  4. Place a pitta bread on a plate.
  5. Put a tomato slice on top of bread.
  6. Sprinkle with a bit of oil mixture.
  7. Take one tbsp of cheese and spread over tomato.
  8. Place one more bread on top of cheese.
  9. Add a tomato over it.
  10. Sprinkle again with oil.
  11. Spread cheese again.
  12. Cover with a pitta bread to finish your layers.
  13. Drizzle with oil and garnish with some of the chopped basil that you kept aside.
  14. Repeat process till you use all your ingredients.


  • In order your creation don't start tilting, use a wooden skewer to stabilize it.
  • You can warm the pitta bread a bit in a microwave to make it a bit softer.
  • Update : Artemis had the idea of replacing pitta bread with small size Arabic pitta bread so that you have thinner layers. In that case make more layers in each millefeuille.