Veggie Millefeuille

Coming back from the gym I wanted to cook something with vegetables that I had in the fridge, and wanted to use the brick pastry that I had bought recently.

It’s a mix of flavours but I liked it and thought it was different for a nice lunch.

This can be prepared for your Valentine’s dinner next week.

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What do you need?

Serves: 2

Brick pastry: 2 circle (if yours comes square, you’ll need 6 square, around 10x10cm)
2 small aubergines
3 carrots
2 medium potatoes
2 garlic cloves
1 shallot
1/2 mango (optional, but I had it in the fridge so I tried it out)
2 tbsp of creme fraiche
50g of gorgonzola cheese
20ml of milk
1/2 small lemon
1 tsp of tahini
Olive oil
25g of butter
Comino, salt, black pepper, nutmeg,

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Steps:

Start by pre heating the oven at 240°C for the aubergines.
We want to grill the skin of the aubergines. Cut the aubergines in half in the length, make some cross with a sharp knife on the inside and spread a bit of salt
Put the aubergines upside down on a rack in an oven dish
Cook for 15mn at 240°C, then put the grill on and let it burn around 15mn. Watch carefully, the skin should start to burn slightly to give the special taste.
Peal the potatoes and boil them in a large pot of water, add some salt
Meanwhile, peal the carrots to remove the skin and then continue to peal it to make some thin slices.
Heat up some olive oil, stir in the garlic clove, slices shallots and the mango that you have previously pealed.
Stir in the carrots a few minutes. Time varies if you prefer them a bit crunchy or well cooked. Add salt, black pepper and comino
Once the potatoes are cooked, remove the water, mashed the potatoes, add the butter, creme fraiche, nutmeg, salt and black paper. Stir in the gorgonzola cheese until melted
Finally, remove the aubergines from the oven, remove the pulp and mix it with the lemon, tahini, garlic, salt, black pepper, 1tbsp of oil and comino until your obtain a purée.
Take your 2 circles of brick pastry, fold in 3, then cut the 4 edges to make squares
Put the square on an oven tray and bake for 10mn at 190°C. Once it starts to get brown, remove
Mount your veggie millefeuille: with a square form, start with the mashed potatoes, add a square of brick pastry, add on top some carrots, then a square of brick pastry, then the aubergines purée and finish by a last layer of brick pastry.
Take what is left and smash it in your hands to decorate the plate.
Enjoy!