Green Tomato Millefeuille with Creamy Goat Cheese and Maple Vinaigrette

CREAMY GOAT CHEESE

• 1 cup 35% whipping cream
• 9 oz fresh goat cheese (your choice)
• Salt

MAPLE VINAIGRETTE

• 1 French shallot, snipped finely
• 1 bunch chives, snipped finely
• 1 tbsp plus 1 tsp maple syrup (preferably golden syrup for its delicate flavour)
• 1 tbsp maple vinegar (or cider vinegar)
• 3 tbsp vegetable oil

GREEN TOMATO SLICES

• 4 green tomatoes or 4 unripe tomatoes

BAGUETTE CHIPS

• 1 baguette
• Vegetable oil
• Salt

CREAMY GOAT CHEESE

1. In a saucepan, bring 125 ml (1/2 cup) of the 35% cream to a boil.
2. Pour the hot cream into the bowl of a blender and add the goat cheese. Blend until smooth. Cool in the refrigerator.
3. In a bowl, whip the remaining 35% cream and gently fold it into the cooled cheese-cream mixture. Salt to taste.
4. Place mixture into a pastry bag and refrigerate until needed.

MAPLE VINAIGRETTE

1. Combine all vinaigrette ingredients in a bowl, adding the vegetable oil last. Set aside.

GREEN TOMATO SLICES

1. Use a very sharp knife or mandoline to cut the tomatoes into slices just a few millimetres thick. Set aside.

BAGUETTE CHIPS*

1. Preheat oven to 120° C (250° F).
2. Slice the baguette as thinly as possible, making sure all slices are unbroken. A mandoline gives the best results.
3. Place bread slices on a baking sheet, and lightly oil and salt. Bake about 10 minutes, until crispy.

Assembly

1. Start with a slice of green tomato on the plate, add a little vinaigrette, then a dot of creamy goat cheese, and then a baguette chip. Repeat these steps two more times. Top millefeuille with a final dot of creamy goat cheese and drizzle some vinaigrette on the plate. Salt, if needed.