Mille-feuille of courgette and Moulis cow's cheese with Mediterranean chopped tomatoes, hazelnuts and basil

Ingredients

Preparation

Cut the cheese into thin slices. For the chopped mixture, cut up the tomatoes, crush the hazelnuts with the back of a knife and chop the basil. Mix these ingredients with the rest and set aside. Cut the courgette into thin slices and lightly brown on one side in a pan with very hot oil. Assemble the mille-feuille alternating layers of courgette and cheese. Heat the mille-feuille in the oven to lightly melt the cheese before serving. Serve with the chopped mixture on top. Notes You can substitute the courgette with aubergine, for which cooking in the pan will take longer; the aubergine should be very soft after cooking before assembling the mille-feuille.