Category
Gallo VinegarsSetup time
MediumDifficulty
EasyNº of people
Ingredients
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.
Chef tip
Stabbing the puff pastry is so it doesn’t grow, rather becomes crunchy.