Cooked and Dry-Cured Ham and Veggie Millefeuilles

makes 4 millefeuilles

Ingredients :

  • 8 thin slices of cooked ham
  • 4 thin slices of dry-cured ham
  • 1 eggplant
  • 2 zucchini
  • 1 yellow bell pepper
  • 4 candied tomatoes
  • 3 sprigs of basil
  • 15 g (2 tbsp.) sesame seeds
  • Olive oil
  • Salt and pepper

Instructions :

  • Wash the eggplant and zucchini, then pat them dry. Cut them into strips. Spread the strips on a baking sheet, turning them halfway through cooking. Set aside.
  • Place the bell pepper under the grill and turn it over as its skin darkens. Leave to cool, then remove the skin with a sharp knife. Cut the pepper into quarters and remove seeds.
  • Season the vegetables with salt and pepper.
  • Prepare the millefeuilles by sequentially layering 1 slice of cooked ham, 1 slice of grilled eggplant, 1 slice of dry-cured ham, 2 zucchini strips, 1 slice of bell pepper. Top off with 1 slice of cooked ham and 1 candied tomato.
  • Add chopped basil, sesame seeds and a drizzle of olive oil. Season with salt and pepper.