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