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

Name: Crispy Mille-Feuille with Cantal, Herbs, Seared Mirabelle Plums, and Pancetta
Total time: 30 min
Yield: 4 servings
Ingredients: 5 1/4 ounces pastry Brick, sheets; 4 tablespoons olive oil; 7 ounces plums mirabelle; 1 3/8 tablespoons butter; 2 tablespoons balsamic vinegar; 1 3/4 cups cheese Cantal, aged 2 to 6 months; 1 bunch chervil; 1 bunch tarragon; 8 slices pancetta

On dine chez Nanou★★★★★Reviews(1)

Lisa B.: "Honestly I would have never thought to pair pance…" Read More

9Ingredients

480Calories

30Minutes

Five-star dining does not have to come with a five-star price. It also doesn’t require you to go to a five-star restaurant. This recipe for Crispy Mille-Feuille with Cantal, Herbs, Seared Mirabelle Plums and Pancetta takes only 30 minutes to prepare and is perfect for a special occasion. This fancy and flavorful dish combines buttery pastry with decadent cheese and pancetta. How could you go wrong with this recipe? Enjoy!

Ingredients

servings:

150 grams pastry (Brick, sheets)
4 tablespoons olive oil
200 grams plums (mirabelle)
20 grams butter
2 tablespoons balsamic vinegar
200 grams cheese (Cantal, aged 2 to 6 months)
1 bunch chervil
1 bunch tarragon
8 slices pancetta

Order ingredients now on

Instacart

Directions

Preheat the oven to 200 degrees Celsius.
Cut 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.
Wash the plums quickly under cold water. Pit them.
Heat 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.
Using a vegetable mandoline, make Cantal shavings.
Wash herbs and dry them with a paper towel.
Place 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.
Finish with a sheet of brick pastry and herbs.
Make a vinaigrette with 2 tablespoons of olive oil and a tablespoon of balsamic vinegar.
Pour a few drops over the mille-feuille.

Discover more recipes from On dine chez Nanou