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Beet and goat cheese layered puff pastry
Go to preparation
Preparation 30 min
Difficulty Easy
Ingredients
To make this recipe
4 servings
- 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
- 1/2 bunch of chives
- 1 garlic clove
Olive oil
Steps in the recipe
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Step 1
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.
Step 2
Make a vinaigrette with oil and balsamic vinegar.
Step 3
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.
Step 4
Cover with a final slice (you should have 4).
Step 5
Place a walnut on top and drizzle with vinaigrette.
Step 6
Serve the millefeuille chilled on a bed of mâche/corn salad or arugula.
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