Goat's cheese mille feuille
- Preparation and cooking time
- Total time
- Easy
Skip to ingredients
- 350g puff pastry
- 200g soft rindless goat’s cheese
- 200g ricotta
- 2 tbsp dillfinely chopped
- 2 tbsp balsamic vinegar
- 2 tbsp clear honey
- 2 tbsp olive oil
- a handful golden raisins
- 100g cauliflower florets
- 2 shallotsdiced
- 2 handfuls rocket
Method
step 1
Roll out 350g puff pastry on baking paper or a silicone baking mat to a square just over 30cm x 30cm. Lift onto a baking sheet, cover with baking paper then sit a flat baking sheet or tray on top of that with a heavy baking dish on top. Bake at 200C/180C fan/gas 6 for 25-30 minutes until golden.
step 2
Cool, then trim to 24cm x 30cm, before cutting into 12 6cm x 10cm rectangles.
step 3
Beat 200g soft rindless goat’s cheese with 200g ricotta and season. Stir in 2 tbsp finely chopped dill, then spoon into a piping bag. Pipe the cheese over 8 of the pastries. Layer up in pairs and top each with a plain pastry to make 4 millefeuille.
step 4
Whisk 2 tbsp balsamic vinegar, 2 tbsp clear honey and 2 tbsp olive oil with seasoning and a handful golden raisins. Slice 100g cauliflower florets on a mandolin, then toss with 2 diced shallots, 2 handfuls rocket and the raisin dressing.
step 5
Put each mille feuille on a plate and add the salad.
