Millefeuilles aux tomates et lentilles and a lady crush

I am putting it out there, Rachel Khoo is a big spunk. Don’t worry Yak, nowt wrong with appreciating beauty from a distance. Not only is this dark haired lass easy on the eye, she also cooks delightful dishes in her teeny tiny Paris kitchen. Her food is inspiring, beautiful and I love how she puts her own personal twist on classic French cooking.

I have been reading her second cookbook, My Little French Kitchen, in which Rachel gets out amongst it and looks at regional food throughout France. Dishes on my ‘to do’ list from this cookbook include a carrot tarte tatin, a walnut and buckwheat caramel tart and this ‘summer on a plate’ dish of a vegetable millefeuilles.

This recipe is from the ‘Brittany’ chapter and this millefeuilles is essentially a multi-layered veggie pie made of Breton buckwheat galettes. Rachel tells us that these savoury pancakes are always made of buckwheat and are best enjoyed with a bottle of the locally produced cider. Good news for Mr Yak who can no longer enjoy beer as he once did.

It was New Years Eve and just the Yak, the lads, my sweet self and The Dadmeister aka Mr Bagpipes, were in da house. We began with a delightful cheese moment. A mouth watering squishy Saint from Bruny Island, a fudgy tangy surface ripened cheese. This could be it people, the most awesome cheese I have ever eaten. Ripened just a smidgen past ‘delicate’ it is almost nutty with a back taste of that delicious moldy penicillin flavour. An extra happy note for all you vegetarians, these cheeses are all rennet free! Oh yeah…

Back to the millefeuille. A great entertaining vegetarian dish. It sings in a soprano voice of all things summer and next time I will be adding a dash of goats or feta cheese to one or two layers. When making your crepes, don’t be pernickety about the size of your frypan, just swirl the mixture around until you have the right size. Lord, making crepes is like watching paint dry. The extremes you will go to when you have a lady crush, (and are also very hungry.)

TOMATO AND LENTIL MILLEFEUILLES

WHAT YOU NEED
200g buckwheat flour
Salt and freshly ground pepper
600ml cold water
Vegetable oil, for frying
100g Puy or beluga lentils (French green lentils)
1 large zucchini, chopped into 3mm cubes
2 red peppers, deseeded and chopped into 3mm cubes (I used one red and one yellow)
200g cherry tomatoes, finely chopped
1 red onion, peeled and finely chopped
1 tbsp olive oil, plus a little extra for drizzling
300g assorted tomatoes (a mix of heirloom green, yellow and red would be great if you can find them)
1 tbsp lemon thyme

HOW YOU DO IT
Mix the flour and a pinch of salt in a bowl.
Make a well in the centre and gradually mix in the water, adding just enough for the batter to have the consistency of double cream. Don’t over stir as this will produce rubbery galettes. Cover the batter and chill in the fridge for at least one hour, or overnight. Before using, whisk again and add more water if necessary.
Heat a 15-18 cm non-stick crepe pan or a small frying pan over a medium heat and brush with a little vegetable oil. Pour in a small ladleful of the batter and quickly swirl the pan so that the batter coats the base entirely. Cook for 1-2 minutes, loosen around the edge with a spatula, then turn it over and cook for a further minute.
Slide the galette out of the pan, then repeat to make 12 galettes, greasing the pan with a little oil each time.
Stack the galettes with layers of kitchen towel or baking paper between each one.
Cook the lentils in boiling salted water until just tender.
Drain and mix together with the zucchini, peppers, cherry tomatoes, onion and olive oil. Season to taste with salt and pepper.
Preheat the oven to 180C. Line a loose-bottom round baking tin (the size of the galettes, my tin was 9cm high with a 19cm base) with baking paper.
Place one galette at the bottom of the tin. Spread with some of the lentil mixture then top with another galette. Repeat until you have used up all the galettes, ensuring you finished with a galette. (My mixture made 11 galettes.)
Slice the mixed tomatoes (in my case I didn’t have a fancy mixture of heirloom tomatoes so made do with the ones I had) and pack them tightly on top of the galettes. Drizzle with a little olive oil and sprinkle with the thyme.
Cook for 20 minutes, carefully remove it from the baking tin, slice and eat hot.

Cooking Notes: My millefeuilles was 9 crepes high and I had a dash of the filling left over.

Recipe from My Little French Kitchen by Rachel Koo, Published by the Penguin Group, 2013

A quick thanks to the following blogs for passing on some very kind awards. It was lovely to be mentioned and thought of. Please go and check out these cool bloggers when you are kicking back this holiday season with a cup of whatever takes your fancy. The Cheergerm and Yak family are off camping for two weeks and Mr Bagpipes is in control of house and dog. We are hoping he doesn’t trash the joint with too many parties while we are gone. (He has said that invitations have already been issued.) Stay tuned for some Camping Cheergerm posts.

A.Prompt Reply
https://apromptreply.wordpress.com/2014/12/

Sarcasima
http://sarcasmica.me

Vegas Hungry Girl
https://vegashungrygirl.wordpress.com

France Says
http://francesays.com

For further information on Bruny Island cheese visit here:

http://www.brunyislandcheese.com.au/

Rachel Khoo blogs at

http://www.rachelkhoo.com/

Advertisements

26 thoughts on “Millefeuilles aux tomates et lentilles and a lady crush

  1. What an amazing dish! I thought I had heard of every variation on vegetarian entrΓ©es but this one was new to me. And the very thought of carrot tarte tatin… good heavens. I’m going to pop right over and check out your lady crush πŸ™‚
    Have fun camping. You must report on what you ate in the field!

    • Thx Ms Cake, a pretty lady and a yummy dish. 😁 We have hit the road and traffic is dire! Will post a photo or two of our camping adventures. I know, there is gluten free beer but it’s just not the same, lucky he loves red wine!

  2. Has the Yak tried O’Brien’s GF Beers, they make both ale and lager styles. I think they’re excellent. Anyway this is about the gorgeous Rachel Khoo (i’m in complete agreement) and your buckwheat tower of summer YUM. It looks fabulous. I’ll be trying this and looking more closely at Khoo ‘s books. Happy camping!

    • Thanks Mrs R! It was very tasty, I like this chicks food style! Enjoy your investigation. 😊Thx for beer tip, The Yak has tried a few I am not sure if he has tasted this. I will pass it on. We are here and the weather is ace.

  3. Mrs Cheer that thing is impressive!
    I also enjoy the TV company of Ms Khoo, and agree that she is very pleasing to the eye.
    The one thing I’m not sure about though, is pernickety. Is that a word, or have you been on the juice again?
    Happy new year my friend, all the very best!

    • She has some lovely recipes. Even more choice for meat eaters. She isn’t gluten free or grain free but a lot of recipes are anyway or easy to change. The cheese was the business.

  4. Ohhhhh, what a delicious-looking tower of veggies and buckwheat pancakes, stacked to perfection Mrs Cheergerm! In fact not just layered and stacked to perfection, but also cut to a ‘t’, remarkably, incredibly all still looking fabulous, not squished or hacked at all, like would happen in my house! Wonderful that you have received numerous ever-so-well-deserved awards and mentions, just the motivation and appreciation you need to continue with your delectable blog. And I assume Mr Bagpipes covered up and cleaned up after his parties before your return home!? xxoxx

    • There was no ‘party detritus’ lying around but maybe Mr B is just very good at covering his tracks? This was a fun dish but a tad scary to cut. Especially when you are photographing it! Thanks for all your lovely words dear Lovely J. X

  5. Pingback: Roasted baby carrots with cumin for Easter | The Cheergerm & the Silly Yak

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s