Mille-feuilles with homemade tapenade

  • 60 minutes
  • Recipe iconmedium
  • Recipe icon
  • vegetarian
Ingredients

Ingredients for 4 Portions

120 g Swiss Emmentaler AOP
125 g shortcrust pastry
12 well-formed basil leaves
For the green olive tapenade:
15 large green olives
1 tbsp rinsed and drained capers
1 tsp fresh lemon juice
2 tsp olive oil
For the sun-dried tomatoes tapenade:
200 g of sun-dried tomatoes in oil
1 large garlic clove
2 tbsp almonds
1 tbsp rinsed and drained capers
1 tsp fresh lemon juice

Star of the dish
Emmentaler AOP cave-aged
Preparation

Preheat the oven to 180°C (Gas mark 6).

Roll-out the shortcrust pastry and cut out circles using a pastry cutter. Bake the pastry circles in the oven for 15 minutes until they become golden. Leave to cool on a cooling rack. Slice the Swiss Emmentaler AOP using a mandoline and then cut out circles (the same diameter as the shortcrust pastry) using a pastry cutter.

Prepare the tapenade:

Olive tapenade Pit the olives and chop using a knife. Crush them, using a pestle and mortar, with the capers, lemon juice and olive oil until a homogeneous paste forms.
Tomato tapenade Chop the dried tomatoes and crush, using a pestle and mortar, with the garlic, the pre-grilled almonds, capers, lemon juice and olive oil until a homogeneous paste forms.
Now add layers onto the shortcrust pasty circles:

a layer of tomato tapenade
a circle of Swiss Emmentaler AOP
a layer of olive tapenade
a circle of Swiss Emmentaler AOP Repeat with the remaining pastry circles.
To decorate, place a basil leaf on the final circle of Swiss Emmentaler AOP.

«Enjoy your meal»
Monika_Boesch
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH

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