Green Tomato Millefeuille with Creamy Goat Cheese and Maple Vinaigrette


Starters

Mille_feuilles_tomate_1200X900
Preparation Time:
Cooking Time:
6 portions
Metric Imperial

Ingredients

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

Method

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.

FREEZING TIME: 1 hour

* The baguette will slice more easily if you put it in the freezer for an hour beforehand. This will firm it up but be careful not to freeze it!

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes by Raphaël Vézina

Chef

Starters Recipes

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.

Add some Maple Taffy to your recipes

Maple is a special addition to any recipe, from appetizer to dessert. Find one that’s perfect for you or your occasion!