Recipe: colourful vegetable millefeuille with goat’s cheese

Alain Indria’s vegetable millefeuille from Funky Skinny Food is sure to impress your housemates and/or guests. It takes a little precision, but it is definitely worth the effort. Alain serves his vegetable millefeuille with kasha, a type of buckwheat, but you can also serve it with rice, bulgur or couscous. 

How to make the vegetable millefeuille

• Preheat the oven to 180.
• Toast the kasha in a hot pan for 1 minute. Then add water until the kasha is just covered, and put the lid on the pan. Remove from the heat after 1 minute. Leave to cool beside the heat for a few minutes with the lid on while you prepare the rest of your dish.
• Using a mandoline, cut the courgettes, aubergines and onions into round slices of the same size, and cut the tomatoes with a small knife.
• Cut the goat’s cheese into round slices the same size as the vegetables.
• Mix the tomato passata and a pinch of ginger extract with thyme and sage.
• Cover the oven dish with a layer of tomato passata.
• Place the vegetables in it, alternating them row by row, followed by the goat’s cheese. Make as many layers as fit in the oven dish. Season with pepper and herb salt.
• Cover the dish with aluminium foil and place it in the oven for 20 minutes. Then remove the foil and return the dish to the oven for another 20 minutes. Check occasionally that the vegetables are not browning too much.
• Eat the kasha as the carbohydrate accompaniment to the vegetable millefeuille.

Title: Funky Skinny Food
Author: Alain Indria
Price: €24,99
Publisher: Manteau

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