Crispy Mille-Feuille with Cantal, Herbs, Seared Mirabelle Plums, and Pancetta

Directions

1. 1Preheat the oven to 200 degrees Celsius.
2. 2Cut 10X10 centimeter squares in the sheets of Brick pastry with scissors. Brush with 2 tablespoons of olive oil and cook 7/8 minutes in the oven so that they color. Set aside.
3. 3Wash the plums quickly under cold water. Pit them.
4. 4Heat a pan with a piece of butter. Put the plums in the pan and sauté for 4/5 minutes. Add 1 small tablespoon of balsamic vinegar, mix quickly and set aside in the pan and let cool.
5. 5Using a vegetable mandoline, make Cantal shavings.
6. 6Wash herbs and dry them with a paper towel.
7. 7Place in each plate a sheet of brick pastry, herbs, a slice of pancetta, cantal shavings, and some plums (lukewarm so that the cheese doesn't melt) . Add one more layer.
8. 8Finish with a sheet of brick pastry and herbs.
9. 9Make a vinaigrette with 2 tablespoons of olive oil and a tablespoon of balsamic vinegar.
10. 10Pour a few drops over the mille-feuille.