Nº of people
100ml of Gallo D.O. Madeira Wine Vinegar
- 200g of puff pastry
- 120g of natural yoghurt
- 200g of goat’s cheese
- 125g of mixed leaves
- Salt and pepper to taste
- Paprika to taste
Method of preparation
Stretch out the puff pastry and cut into triangles, stabbing them with a fork.
Bake for 20 minutes at 180ºc and set aside.
Mix the goat’s cheese with the yoghurt until you get a creamy texture, season with salt, pepper and the Gallo D.O. Madeira Wine Vinegar.
Assemble the mille-feuille by placing the seasoned mixed leaves at the bottom of the plate, a piece of the cream, the crunchy puff pastry until you have no more pastry left.
Sprinkle with paprika.
Stabbing the puff pastry is so it doesn’t grow, rather becomes crunchy.