Mediterranean Potato and Zucchini Mille-Feuille with Lemon Ricotta and Roasted Tomatoes

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a medium baking dish with 1 tablespoon of olive oil.

2. 2

   In a bowl, mix the ricotta with the grated garlic, lemon zest, 1 tablespoon lemon juice, parsley, half of the basil, 1/2 teaspoon salt, and a little black pepper until creamy and well seasoned.

3. 3

   In another bowl, toss the potatoes and zucchini with 1 1/2 tablespoons olive oil, oregano, thyme, the remaining salt, and black pepper. Mix well so the slices are coated.

4. 4

   Arrange an overlapping layer of potato in the dish, then a layer of zucchini. Spread some of the ricotta mixture on top and add a few chopped olives. Repeat the layers until all the vegetables and ricotta are used.

5. 5

   Sprinkle the breadcrumbs and grated Parmesan over the top. Drizzle with the remaining 1/2 tablespoon olive oil.

6. 6

   Cover the dish with foil and bake for 30 minutes at 200 °C / 400 °F. Remove the foil and bake 10 minutes more, or until the top is golden and the potatoes are tender.

7. 7

   Meanwhile, place the cherry tomatoes in a small baking tray or ovenproof skillet with the sliced garlic, 1 tablespoon olive oil, 1 tablespoon lemon juice, and a pinch of salt. Roast at 200 °C / 400 °F for 15 minutes, until they begin to burst and lightly caramelize.

8. 8

   Let the mille-feuille rest for 5 minutes out of the oven. Serve each portion with the roasted tomatoes and their juices spooned over the top, then finish with the remaining fresh basil and extra black pepper if desired.