Cantal PDO
Multiple sensations: an either soft or powerful flavour depending on ripening
Salers PDO
An exceptional farmer’s cheese: robust, spicy and floral
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Recipe using Fourme d’Ambert: Vegetable and Fourme d’Ambert cheese millefeuilles
Main dish
Fourme d’Ambert
Easy
Cheap
Preparation: 40 mins
Cooking time: 8 mins
6 people
- 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 PDO cheese
- salt and pepper
- A gratin dish or 6 stainless discs 8 cm in diameter. To serve : 6 walnut halves, a mixture of salad leaves for 6 people, 10cl vinaigrette sauce made with walnut oil.
- Cook the lentils in boiling salted water (place them in cold water at the start of cooking). Leave to one side.
- Fry the aubergine slices in olive oil and reserve them on a plate.
- Quickly fry the slices of tomatoes, season and skin them if the skin comes off easily.
- Whip the cream.
- 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.
- Using the discs, layer the brioche, the whipped cream, some lentils, them a slice of aubergine and tomato.
- 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.
- Place the Fourme d’Ambert millefeuilles in the oven at 356°F for 8 mins.
- While they are cooking, prepare your plates with the salad, the walnut oil vinaigrette dressing and the walnut halves.
- Place the millefeuilles ont the salad when cooked.
Conseils
Recipe by Thierry Chelle, Toque d’Auvergne
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