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Millefeuille of courgette and goat's cheese with ground-ivy leaves - This recipe of Catherine Piette from Restaurant Trop Bon is offered by BrusselsLife with the support of Goûter Bruxelles. One slow food week in Brussels.

Millefeuille of courgette and goat's cheese with ground-ivy leaves

Ingredients for 1 person

300g of courgettes (+/- 4 small courgettes) - 400 g of fresh goat's cheese - +/- 30 leaves of ground-ivy (or a herb of your choice if you do not have ground-ivy ) - Sea salt - 1 teaspoon of olive oil - 1 square plastic container about 15cm to be used as a mould

Preparation

- Take the goat's cheese out of the fridge. - Wash the courgettes. Cut of the ends off, keep the skin. Slice length wise (to have long strips), with a slicer or a sharp knife. Steam for 5 minutes. - Chop the ground-ivy leaves with a knife, keeping some aside for decoration. - Mash the goat's cheese with a fork and add the ground-ivy leaves and the sea salt. - Oil the mould with a little olive oil. Place the courgette strips in various layers of +/- 1 cm. Add the goat's cheese and smooth over with the back of a spoon +/- 2 cm thick. Start again with the courgettes and then add the cheese as before finish with a layer of courgettes. Leave over night in the fridge. At this point, the millefeuille should be firm and you should be able to cut it into four slices for a fresh and original starter.

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