Baked vegetable millefeuille with soft goat cheese
2 servings
30 minutes
Vegetable millefeuille with soft goat cheese is an exquisite dish of French cuisine that combines the simplicity of baked vegetables with the tenderness of goat cheese. The name 'millefeuille' means 'a thousand leaves' and refers to a traditional layered pastry, but here the layers are made from baked eggplant, zucchini, sweet peppers, and tomatoes. Baking makes the vegetables aromatic, while goat cheese mixed with herbs gives the dish a delicate creamy texture. It is an ideal light dinner or appetizer that will impress with its harmonious flavor and sophistication. The presentation in neat portioned layers makes millefeuille not only delicious but also aesthetically pleasing. Parmesan completes the composition by adding a subtle salty note. It pairs perfectly with a glass of white wine or fresh baguette.
1
Brush the bell pepper with olive oil and bake whole in the oven for 12 minutes at 180 degrees.
- Bell pepper: 200 g
- Olive oil: 50 ml
2
Peel the eggplants, slice the eggplants and zucchini into thin strips of 2-3 mm thickness, place them in the oven with the peppers, drizzle with olive oil, and bake together at 200 degrees for another 4 minutes.
- Eggplant: 125 g
- Courgette: 110 g
- Olive oil: 50 ml
3
Let the vegetables cool, peel the pepper from the skin and seeds, and cut it into 4 pieces.
4
Make a cross-shaped cut on the tomato, immerse it in boiling water for 1 minute, cool it in cold water for 1-2 minutes, and peel the skin off; slice into rings 2-3 mm thick.
- Tomatoes: 100 g
5
Finely chop parsley, basil, and celery, add 0.5 garlic, mix in shavru cheese with a fork.
- Celery leaves: 2 g
- Basil: 8 g
- Parsley: 3 g
- Garlic: 1 clove
- Goat cheese: 150 g
6
Layer the vegetables in a container, spreading cheese mixture on each layer; cool in the freezer for 10 minutes.
- Goat cheese: 150 g
7
Remove from the tray, cut into portions, and sprinkle with grated Parmesan.
- Parmesan (Parmigiano Reggiano): 15 g
