Potato and Zucchini Mille-Feuille with Lemon Ricotta, Roasted Tomatoes, and Pistachio

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a medium baking dish or 4 individual metal rings/molds with 1 tablespoon of the olive oil.

2. 2

   In a bowl, mix the ricotta with the lemon zest, 1 tablespoon lemon juice, 1 grated garlic clove, half of the Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until thick and smooth.

3. 3

   Place the potatoes in one bowl and toss them with 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of pepper. In another bowl, toss the zucchini with 1/2 tablespoon olive oil and a pinch of salt.

4. 4

   Assemble the mille-feuille by alternating thin layers of potato, a little of the ricotta mixture, layers of zucchini, and more ricotta, repeating until everything is used. Press gently to compact. Finish with a decorative top layer of potato and zucchini.

5. 5

   Sprinkle the top with the remaining Parmesan and drizzle with 1/2 tablespoon olive oil. Cover the dish or molds with foil and bake for 25 minutes at 200 °C / 400 °F.

6. 6

   Meanwhile, place the cherry tomatoes on a small tray with the sliced garlic, the remaining olive oil, a pinch of salt, and pepper. Roast them in the oven alongside the mille-feuille for 15 minutes at 200 °C / 400 °F, or until juicy and lightly blistered.

7. 7

   Remove the foil from the mille-feuille and continue baking for 20 more minutes at 200 °C / 400 °F, until the potatoes are tender and the top is golden around the edges.

8. 8

   Toast the pistachios in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant. Remove from the heat.

9. 9

   Let the mille-feuille rest for 5 minutes. Serve each portion with the roasted tomatoes and their juices on top or alongside, then finish with toasted pistachios, fresh basil, and a few extra turns of black pepper.