As you might know, Mille – Feuille is one of my favourite pâtisseries. For this savoury version, we have the creaminess, thanks to the Boursin Velvety and delicious flaky puff pastry bien sûr! I make it with roasted peppers and tapenade, for a true summer dish. Effortlessly chic for your al fresco lunches with friends and family. Ingredients * 1 sheet of ready made puff pastry * x1 Boursin velvety (125g) * 200g of tapenade (Recipe or shop bought) * 6 peppers (different colours) * 1 tsp of oregano * 3 tbsp of olive oil * Salt and pepper * 1 egg yolk Method 1. Pre heat the oven to 180C fan oven. Roll the puff pastry flat on a baking sheet, slice and prick it with a fork and brush the egg yolk over. Cook for 20 minutes until golden. 2. Wash and prepare the peppers, slicing them in four or six. Place flat on a large baking sheet, and drizzle with 2 tbsp of olive oil. Season with salt and oregano and place in the oven for 20min. Once cooked, quickly cover with another pan or put in a glass bowl and cover it to seal it with a plate and leave it for 10min. This will steam the peppers and help you remove the skin. Remove the skin from the peppers and set aside. 3. To assemble the Mille – Feuille, spread the Boursin Velvety onto the cooked pastry, add the tapenade and roasted peppers. Repeat with a second layer of pastry, Boursin Velvety, peppers and top with fresh dill and edible flowers peppers. 4. Serve straight away! #frenchfood #boursin
