MILLEFEUILLES OF SMOKED BELLY WITH DRIED VEGETABLES PASTE

INGREDIENTS
300g carrots
200g onion
100g courgettes
100g cauliflower
3 cl olive oil
10 g garlic
100g tomato
Honey
Vinegar
Salt and black pepper as needed
200g Smoked Belly
300g puff pastry

PREPARATION
Bake the carrots and the courgettes cut into very thin slices, 100g of onion cut into half moons and the cauliflower in very small pieces, for three hours at 50ºC
In the meantime, braise the garlic and the remaining onion cut into slices with olive oil and let it reduce. Then add the diced fresh tomato and let it braise well.
Add the dried vegetables and cook slowly for 40 minutes. In the end, add a teaspoon of honey and a teaspoon of vinegar, salt and milled black pepper.
Aside, sauté the diced Smoked Belly in a frying pan, let it brown and add it to the vegetable stew, letting it cook for another three minutes.
Roll out the puff pastry and cut out 8 by 12 cm rectangles. Bake at 220ºC for 20 minutes, lower the temperature to 140ºC and let the dough dry well for another 15 minutes.
Remove from the oven, let it cool down a little. Alternate the layers of puff pastry with the Smoked Belly preparation, ending with puff pastry.
Before serving take them to the oven so that they are warm when they go to the table.

*Autumn Recipe