Tomato Mille-feuille

Serve 1

Wash and dry the tomato, than with a sharp knife  cut the it into three slices,  season with the herb salt. Also obtain two slices  of mozzarella approximately the same diameter as the tomato and season with oil, black pepper and herb salt: leave to rest for about ten minutes. At this point create the millefeuille alternating a slice of tomato, the mozzarella and a thin layer of Genoese pesto. Proceed in this way until the ingredients are used up, ending with the upper cap of the tomato garnished with a fresh sprig of basil . Serve the millefeuille cold with a drizzle of pesto.