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Vegetable and Fourme d’Ambert cheese millefeuilles

Ingredients for 6:

6 slices of brioche
150 g cream
50 g Le Puy lentils
6 slices large tomatoes
6 slices aubergine
20 cl olive oil
250 g Fourme d’Ambert cheese


1. Cook the lentils in boiling salted water (place them in cold water at the start of cooking). Leave to one side.
2. Fry the aubergine slices in olive oil and reserve them on a plate.
3. Quickly fry the slices of tomatoes, season and skin them if the skin comes off easily.
4. Whip the cream.
5. Cut the brioche to the same diameter as the aubergines and the tomatoes, then toast them in a toaster or in the oven at 392°F to gice them colour.
6. Using the discs, layer the brioche, the whipped cream, some lentils, them a slice of aubergine and tomato.
7. Using the discs to measure the size, cut 3-4 cm thick rounds of Fourme d’Ambert cheese and place these on top of the other ingredients.
8. Place the Fourme d’Ambert millefeuilles in the oven at 356°F for 8 mins.
9. While they are cooking, prepare your plates with the salad, the walnut oil vinaigrette dressing and the walnut halves.
10. Place the millefeuilles ont the salad when cooked.

Bon Appétit !