Appetizer
Mille-feuille aux légumes deprintemps
Revive the savory mille-feuille with this spring vegetable recipe!
15 min
Prep time
8 min
Cook time
6
Servings
Medium
Difficulty
23 min
Total time
Ingredients
Instructions
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1
In a pan, cook the chorizo slices for 1 minute on each side.
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2
Remove from heat.
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3
Using a cookie cutter, cut the phyllo dough into circles.
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4
You should have about thirty.
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5
Prepare the asparagus: trim the base, blanch them in boiling water for 4 minutes, drain, and plunge them into cold water.
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6
Keep at room temperature.
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7
Do the same with the broccoli cut into small clusters.
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8
Halve the cherry tomatoes and place them in a bowl.
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9
Add the grated Parmesan, chopped white onions, and broccoli.
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10
Cut off the asparagus tips and add them.
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11
Add the spinach sprigs, vinegar, oil, and mix well.
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12
Season with salt and pepper to taste.
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13
Toast the bread slices in a toaster.
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14
Arrange the puff pastry: one round slice of toast, some vegetables, another round slice of toast, more vegetables, yet another round slice of toast, and top with a chorizo slice.
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15
Sprinkle with basil and serve.
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