Frozen tomato consommé with burrata millefeuille

Name: Frozen tomato consommé with burrata millefeuille
Prep time: 12 h
Cook time: 30 min
Yield: Serves 4
Ingredients: 1.4kg/3lb 2oz ripe tomatoes on the vine, tomatoes chopped and vines retained; 1 red onion, roughly chopped; 30g/1oz fresh basil, leaves and stalks roughly chopped; sherry vinegar, to taste; pinch caster sugar, or to taste; sea salt and freshly ground black pepper; 200g/7oz puff pastry; 125g/4½oz burrata, drained; drizzle extra virgin olive oil; salt and freshly ground black pepper; 100g/3½oz fresh basil; 1 garlic clove, roughly chopped; 100g/3½oz pine nuts; 100–200ml/3½–7fl oz extra virgin olive oil; 80g/2¾oz Parmesan, grated; salt; 2 red, yellow or orange tomatoes, skin and seeds removed, finely chopped; fresh basil leaves

Prepare: overnight
Cook: 10 to 30 mins
Serve: Serves 4
Dietary: Egg-free Pregnancy-friendly

This clear soup needs to be frozen in advance and then defrosted on the day of serving. It’s perfect as a starter for a summer party.

By Marianne Lumb

From Saturday Kitchen Best Bites

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Ingredients

For the consommé

1.4kg/3lb 2oz ripe tomatoes on the vine, tomatoes chopped and vines retained
1 red onion, roughly chopped
30g/1oz fresh basil, leaves and stalks roughly chopped
sherry vinegar, to taste
pinch caster sugar, or to taste
sea salt and freshly ground black pepper

For the millefeuille

200g/7oz puff pastry
125g/4½oz burrata, drained
drizzle extra virgin olive oil
salt and freshly ground black pepper

For the pesto

100g/3½oz fresh basil
1 garlic clove, roughly chopped
100g/3½oz pine nuts
100–200ml/3½–7fl oz extra virgin olive oil
80g/2¾oz Parmesan, grated
salt

To serve

2 red, yellow or orange tomatoes, skin and seeds removed, finely chopped
fresh basil leaves

Recipe tips

Method

To make the consommé, place the tomatoes, tomato vines, onion and basil in a bowl. Season with salt and mix well.
Blend the tomato mixture in a food processor in batches, until broken down but still quite rough.
Transfer to a freezer bag, seal and freeze flat overnight, until solid.
On the day of serving, defrost the mixture still in the bag. Bash the solid mixture with a rolling pin until well broken down.
Transfer the mixture to a colander lined with muslin and allow the juice to drip through to a large bowl underneath. This will take a while.
The process should yield approximately 500–600ml/18–20fl oz of consommé. Season with salt and pepper and add the vinegar and sugar to taste. Chill until ready to serve.
Meanwhile, to make the millefeuille, roll out the pastry to a 2mm thickness and cut into eight rectangles that are 3x6cm/1¼–2½in. Place on a baking tray and chill for 15 minutes.
Preheat the oven to 210C/190C Fan/Gas 6½.
Place another baking tray on top of the pastry rectangles and bake for 8 minutes. Remove the top tray and bake again for another 3 minutes until golden brown and perfectly crisp. Transfer to a tray to cool.
To make the pesto, place the basil, garlic, pine nuts and most of the olive oil in a blender or food processor and blend until smooth. Add the Parmesan and more olive oil if needed, mix and then season with salt. Set aside.
To continue making the millefeuille, tear the burrata into a bowl with the oil and season with salt and pepper.
Assemble by topping the pastry rectangles with the burrata, layering and spooning some pesto on the side.
To serve, place the finely chopped tomatoes and basil leaves in a serving bowl, pour in the consommé at the table and serve immediately with the millefeuille.