Goat's Cheese & Truffle Honey Millefeuille

⏱ 75 min · Serves 4

Shatteringly crisp caramelised puff pastry layered with whipped goat's cheese, thyme-roasted grapes and a slow drizzle of truffle honey. It looks like it came from a restaurant pass, but the pastry does most of the work for you.

Per serving: 722 kcal · 17.5g protein · 51.0g carbs · 50.0g fat

Ingredients

• 320g all-butter puff pastry (1 ready-rolled sheet)
• 2 tbsp icing sugar, for dusting
• 200g soft rindless goat's cheese
• 100g full-fat cream cheese
• 100ml double cream, cold
• 1 tsp lemon zest
• Salt and white pepper
• 200g seedless red grapes
• 1 tbsp olive oil
• 3 sprigs thyme, leaves picked
• 4 tbsp runny honey
• 1 tsp truffle oil (or 2 tsp truffle honey in place of both)
• 30g toasted hazelnuts, roughly chopped
• Handful of pea shoots or watercress, to serve
• Flaky sea salt

Method

1. Heat the oven to 200C/180C fan. Unroll the puff pastry onto a lined baking tray, prick all over with a fork, cover with a second sheet of baking paper and set another heavy tray on top.
2. Bake for 20 minutes, then remove the top tray and paper, dust generously with icing sugar and return, uncovered, for 8-10 minutes until deep golden and glassy. Cool completely on a rack.
3. Meanwhile, toss the grapes with olive oil, thyme and a pinch of salt on a small tray and roast for 15-18 minutes until blistered and slightly collapsed. Cool.
4. Warm the honey gently with the truffle oil, stir, and set aside to infuse.
5. Beat the goat's cheese, cream cheese, lemon zest, salt and white pepper until smooth. Whip the cold double cream to soft peaks and fold through. Spoon into a piping bag.
6. Using a serrated knife and a gentle sawing motion, trim the cooled pastry and cut into 12 equal rectangles (about 10 x 5cm).
7. Pipe blobs of goat's cheese cream over 8 rectangles. Scatter roasted grapes and hazelnuts over the cream.
8. Stack one topped layer on another, then finish with a plain pastry rectangle. Repeat for all four millefeuilles.
9. Drizzle generously with truffle honey, top with pea shoots, a few flakes of sea salt and serve immediately while the pastry is crisp.