Beet and goat cheese layered puff pastry

Lunch & dinner Starters
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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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