Belle Isle School of Cookery
Lisbellaw
Enniskillen
County Fermanagh
Northern Ireland
BT94 5HG

Tel: +44 (0)28 6638 7231
Fax: +44 (0)28 6638 7261

info@irish-cookery-school.com

www.irishcookeryschool.com

Mille Feuille of aubergine and courgettes

Serves 4

Ingredients

1 sheet ready rolled puff pastry
1 aubergine, cut into slices
2 small courgettes, sliced lengthwise
1 long red pepper, very finely diced
110g/4 oz crème fraiche
1 clove garlic, crushed
1 tbsp fresh chives, finely chopped
Fresh ginger for grating
Olive oil
Salt & pepper

Method

• Preheat the oven to 200C/400F/Gas 6.
• Using a glass or scone cutter, cut out 8 circles from the puff pastry. Place a sheet of greaseproof paper on a baking tray and lay the pastry circles out on the paper spaced well apart. Place another sheet of greaseproof paper on top of it and finally lay another baking tray on top of that. The pastry will still cook and go golden brown but it will not rise so much. Bake for 10-15 minutes until golden. Cool and then carefully insert a knife in the middle of each pastry circle to separate each one into 2 circles.
• Heat a grill pan until it begins to smoke. Put the courgette and aubergine strips in a bowl and season well. Drizzle with olive oil and then grill on both sides until clear char lines can be seen, stir in a teaspoon of freshly grated ginger.
• Mix the crème fraiche with the garlic, some pepper and chives.
• To assemble the mille feuille, lay a pastry disc on a plate. Arrange 2 strips of courgette on top. Place a pastry layer on top and then a small dollop of the flavoured crème fraiche. Carefully place a spoonful of diced pepper on top and then top with another disc. Add more crème fraiche and finally top with some slices of charred aubergine.
• Serve shortly after assembling or the pastry will lose its crispness.

N.B. You will find that the best way to peel a root of ginger is with the edge of a teaspoon.