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Goat's cheese mille feuille

Published: October 22, 2018 at 5:23 PM

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Easy

Total time: 1 hr

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Check out our take on vegetarian restaurant Vanilla Black's goat’s cheese and toasted cauliflower mille feuille with golden raisin and cashew nut potato and tamarind paste, a perfect vegetarian entertaining idea

Vegetarian

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Make this goat's cheese mille feuille, then check out our classic millefeuille, chocolate and hazelnut millefeuille cake and jelly and custard millefeuille.

Ingredients

• 350g puff pastry

• 200g soft rindless goat’s cheese

• 200g ricotta

• 2 tbsp dill

  finely chopped

• 2 tbsp balsamic vinegar

• 2 tbsp clear honey

• 2 tbsp 
olive oil

• a handful golden raisins

• 100g cauliflower florets

• 2 shallots

  diced

• 2 handfuls rocket

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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.

There is no nutritional information available for this recipe

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