Tuesday, 12 August 2014

Mushroom, Leek & Goat Cheese Mille Feuilles

Those who love desserts will know that 'mille feuilles' is French for 'a thousand leaves', so called as it's usually made with sweet stuff sandwiched between layers of puff pastry. My recipe here is a savoury version, and for me it's a keeper. I made two individual servings, but for any more than that it would be better to make one long piece and carve with a very sharp knife to serve.

Each ingredient can be prepared in advance, but otherwise, once the pastry is thawed, the whole thing could be done from start to serving in about an hour. The extra in the picture is smashed roasted baby potatoes - the potatoes are simmered for about 5 minutes, then drained and crushed a little (e.g. with the end of a rolling pin) before placing in an oiled tin and putting in the oven about 15 minutes before the pastry goes in.

To toast flaked almonds, warm a small pan and dry fry them for 3-4 mins, stirring often to prevent burning.

Mushroom, Leek & Goat Cheese Mille Feuilles - serves 2 but easily increased.

The pastry should be thawed in the fridge for a few hours. The oven needs to be at just under 200C; suggest turning it on once the filling ingredients are individually prepared and before rolling out the pastry. Line a baking sheet with parchment.

About 130g frozen puff pastry, thawed (if from a frozen rolled sheet, cut a piece about 12cm long)
few drops of milk
1 tbsp oil
1 small leek, trimmed and finely sliced
80g mushrooms (approx 4 medium) trimmed and finely sliced
40g soft goat cheese (about 4cm from a log), sliced into four
1 good tbsp fresh thyme leaves (or parsley/coriander)
2 tbsp toasted flaked almonds (optional)
freshly ground black pepper

1  If using part of a sheet of pastry, open out the strip and roll out gently to be just a little longer and wider. 
    Cut evenly crossways into six pieces.
    If using a block, roll out thinly to a strip around 24 cm x 12cm, then halve lengthwise and cut each strip
    crossways into three pieces. Place on the baking sheet and brush lightly with milk.

2  Put the pastry pieces in to bake for 15 minutes. When they're puffed and golden, remove from the oven
    but don't turn it off yet.

3  Meanwhile, heat the oil in a medium pan and saute the leek for 5 minutes, stirring occasionally. Then add
    the mushrooms and thyme and saute for a further 5 mins. Add the goat cheese, almonds and a good
    pinch of pepper and mix well.

4  To build the mille feuilles, press down lightly on four of the cooked pieces, keeping the other two as they 
    are for the tops. Divide half of the filling between two of the flattened pastry pieces and cover them with 
    the other two. Spread the remaining filling over these and top them with the remaining two, pressing down
    gently but without breaking the puffiness.

5  Return to the oven for 5 minutes to heat through.

And there you have it. Substitutions can be made for the filling, e.g. onions for the leek, cream cheese for goats, chopped walnuts or hazels instead of almonds. For glamour, the mushrooms could have a splash of sherry, brandy or vermouth in which to simmer until the liquid is reduced. Shredded spinach could be added to the pan with the mushrooms. A hot vegetable of choice would be right for this, and a light wine would do justice, perhaps a dry white.

I'm thinking this would make a good vegetarian main for Christmas lunch, with preps done earlier, though it needs attention for the last 20 minutes. The ingredients could also be transported easily if the cook should be working in someone else's kitchen!

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