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

Written by BrusselsLife Team - 30 Aug 2010, 00:00 (Updated: 21 Sep 2015, 13:23)
Millefeuille of courgette and goat's cheese with ground-ivy leaves
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.

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


- 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.

Did you like this article?

Share it

Next Article Loading...


Each week, new content in your mailbox


Découvrez plus de 12 000 adresses et événements

Profitez de toutes les sections de et découvrez plus de 12 000 adresses et un grand choix d'événements, d'informations et de conseils et astuces de notre écriture.
Avenue Louise, 500 -1050 Ixelles, Brussels,
TVA 0472.281.221

Copyright 2024 © Tous droits réservés. Le contenu et les images utilisés sur ce site sont protégés par le droit d'auteur. la propriétaires respectifs.[email protected]