The savory millefeuille is a tasty vegetarian appetizer, easy to make and very scenic.
The puff pastry is a neutral ingredient that also accompanies a savory version of millefeuille well, such as with the salmon millefeuille. In this vegetarian version, simple but flavorful ingredients are used, such as basil and sun-dried tomatoes in oil.
Perfect for any occasion, from the most informal to the Christmas holiday table, it is simple to prepare and very tasty.
Read how to make the savory millefeuille with the easy recipe you will find below, as usual, right after the photo ;)/p>
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 – 6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 sheet puff pastry (fresh, rectangular)
- 19 oz cream cheese
- 3.5 oz sun-dried tomatoes in oil
- basil
- extra virgin olive oil
- salt
Preparation of the Savory Millefeuille
Unroll the puff pastry leaving the parchment paper it comes with underneath.
With a smooth-bladed knife, divide it into three rectangles of equal size (for convenience, you can fold it with the paper into three equal parts and press lightly, then unfold it and follow the fold lines to cut it).
Prick the pastry rectangles with a fork and transfer them onto a baking tray with parchment paper, keeping them slightly spaced apart.Bake them in a preheated static oven at 392°F for twenty minutes.
Take them out of the oven and let them cool.
Clean the leaves of a bunch of basil with dampened kitchen paper and put them in a mixer with the cream cheese, a drizzle of extra virgin olive oil, and a pinch of salt.Turn on the appliance until you get a dense, compact, and uniform cream.
When the pastry is cold, trim the edges with a knife.
On a tray or serving plate, place the first pastry rectangle.
Fill it with a third of the prepared basil cream.Cover with another layer of pastry, press gently to adhere, and fill it with another layer of cream.
Cover with the last pastry rectangle, top with the remaining cream, level it, and distribute the sun-dried tomatoes in oil over it.
Decorate with some basil leaves and serve your savory millefeuille.
Notes
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