Vegetable Millefeuille à La Fourme d’Ambert

Vegetable Millefeuille à La Fourme d’Ambert Print the recipe

Ingredients

  • 6 brioche slices
  • 150 g crème fraîche
  • 50 g green Puy lentils
  • 6 slices of beef tomatoes
  • 6 aubergine slices
  • 20 cl olive oil
  • 250 g Fourme d’Ambert
  • freshly ground salt and pepper

To serve :

  • 6 walnut kernels
  • Mixed salad to serve 6
  • 10 cl walnut oil vinaigrette
 

Instructions

To prepare this recipe, you need a gratin dish or 6-8cm diameter stainless steel dishes.

  1. Bring salted water to the boil and cook the lentils. Put to one side.
  2. Cook the aubergine slices in a pan with olive oil and put to one side on a plate.
  3. Briefly cook the tomatoes in a pan, season and remove the skin if it comes away from the flesh.
  4. Whisk the crème fraîche.
  5. Cut the brioche into pieces that match the size of the aubergine and tomato slices, toast or place under the grill at 200°C until they are lightly browned.
  6. Take your stainless steel dishes or gratin dish and layer in first the brioche, then the whipped cream with some lentils on top, then an aubergine slice followed by a slice of tomato.
  7. Cut 3-4mm width discs of Fourme d’Ambert to the same diameter as the vegetables and place these on top. Cook the Millefeuille à La Fourme d’Ambert in the oven at 180°C for 8 minutes.
  8. In the meantime, garnish the plates with the salad and walnut oil vinaigrette and walnuts.
  9. Remove from the oven and serve.

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