Beet and goat cheese layered puff pastry

Beet and goat cheese layered puff pastry

Name: Beet and goat cheese layered puff pastry
Prep time: 30 min
Total time: 30 min
Yield: 4 people
Cuisine: French
Ingredients: 1 Soignon Spreadable goat cheese Pyramid Plain, 140g; 4 beets, cooked; 100 ml liquid crème fraîche; Walnuts; 3 tbsp walnut oil; 1 tbsp balsamic vinegar; ½ bunch of chives; 1 garlic clove; Olive oil

Spreadables

Serves 4 servings

Preparation 30 minutes

Ingredients

1 Soignon Spreadable goat cheese Pyramid Plain, 140g
4 beets, cooked
100 ml liquid crème fraîche
Walnuts
3 tbsp walnut oil
1 tbsp balsamic vinegar
½ bunch of chives
1 garlic clove
Olive oil

Method

Chop the chives. Mix the fresh goat cheese and cream with a fork. Add salt and pepper, finely chopped chives and garlic, and a dash of olive oil. Set aside in the fridge.

Make a vinaigrette with oil and balsamic vinegar.

Cut the beet into strips and place on paper towels. Spread a tablespoon of the goat cheese mixture on each slice, place another slice on top, and then do the same thing over again.

Cover with a final slice (you should have 4).

Place a walnut on top and drizzle with vinaigrette.

Serve the millefeuille chilled on a bed of mâche/corn salad or arugula.

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To make this recipe

Spreadable goat cheese Pyramid Plain, 140g

Method

Chop the chives. Mix the fresh goat cheese and cream with a fork. Add salt and pepper, finely chopped chives and garlic, and a dash of olive oil. Set aside in the fridge.
Make a vinaigrette with oil and balsamic vinegar.
Cut the beet into strips and place on paper towels. Spread a tablespoon of the goat cheese mixture on each slice, place another slice on top, and then do the same thing over again.
Cover with a final slice (you should have 4).
Place a walnut on top and drizzle with vinaigrette.
Serve the millefeuille chilled on a bed of mâche/corn salad or arugula.