Savoury Mille Feuille Recipe

Goat’s cheese mille feuille

  • Easy

Check out our take on vegetarian restaurant Vanilla Black's goat’s cheese and toasted cauliflower mille feuille with golden raisin and cashew nut potato and tamarind paste, a perfect vegetarian entertaining idea



  • puff pastry 350g
  • soft rindless goat’s cheese 200g
  • ricotta 200g
  • dill 2 tbsp, finely chopped
  • balsamic vinegar 2 tbsp
  • clear honey 2 tbsp
olive oil 2 tbsp
  • golden raisins a handful
  • cauliflower florets 100g
  • shallots 2, diced
  • rocket 2 handfuls


  • Step 1

    Roll out 350g puff pastry on baking paper to a square just over 30cm x 30cm. Lift onto a baking sheet, cover with baking paper then sit a flat baking sheet or tray on top of that with a heavy baking dish on top. Bake at 200C/180C fan/gas 6 for 25-30 minutes until golden.

  • Step 2

    Cool, then trim to 24cm x 30cm, before cutting into 12 6cm x 10cm rectangles. 

  • Step 3

    Beat 200g soft rindless goat’s cheese with 200g ricotta and season. Stir in 2 tbsp finely chopped dill, then spoon into a piping bag. Pipe the cheese over 8 of the pastries. Layer up in pairs and top each with a plain pastry to make 4 millefeuille.

  • Step 4

    Whisk 2 tbsp balsamic vinegar, 2 tbsp clear honey and 2 tbsp olive oil with seasoning and a handful golden raisins. Slice 100g cauliflower florets on a mandolin, then toss with 2 diced shallots, 2 handfuls rocket and the raisin dressing.

  • Step 5

    Put each mille feuille on a plate and add the salad.

There is no nutritional information available for this recipe