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Vegetable Napoleon with Fourme d'Ambert
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- Ingredients:
- 6 slices of brioches
- 5 oz. of crème fraîche
- 3.5 tbsp of lentils
- 6 slices of tomatoes
- 6 slices of eggplant
- 6 oz. of olive oil
- 9 oz. of Fourme d’Ambert
- Salt and pepper
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Direction
- Cook the lentils in presalted water, then drain and set aside.
- Cook the eggplant and tomato slices in olive oil. (try to remove the tomato’s skin)
- Whip up the crème fraiche.
- Cut up the brioche slices to the same size as your vegetables, then toast.
- Layer the toast, the whipped crème, adding some lentils into it. Then top with the eggplant and tomato slices. Put a thick slice of Fourme d’Ambert on top, (the same diameter as the vegetables and the brioche).
- Superpose la brioche, la crème fouettée, quelques lentilles sur la crème, puis la tranche d'aubergine et celle de tomate.
- Bake in the oven at 350°F for 8 min.
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