📝 About This Recipe
This elegant Feuilleté au Chèvre is a quintessential French bistro classic that marries the tangy, creamy soul of goat cheese with the buttery, shatteringly crisp layers of puff pastry. Originating from the rustic kitchens of the Loire Valley, this dish achieves a sublime balance of textures and flavors, enhanced by the floral sweetness of honey and the earthy crunch of toasted walnuts. It is a sophisticated yet comforting starter that celebrates the simplicity of high-quality French ingredients.
🥗 Ingredients
The Pastry and Cheese
- 1 sheet Puff Pastry (all-butter, chilled but pliable)
- 250 grams Goat Cheese (Bûcheron or similar) (cut into four 1-inch thick rounds)
- 1 large Egg (beaten for egg wash)
- 1 teaspoon Water (mixed with egg)
Flavor Accents
- 4 sprigs Fresh Thyme (leaves stripped)
- 2 tablespoons Lavender Honey (or high-quality wildflower honey)
- 1/4 cup Walnut Halves (roughly chopped)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 pinch Fleur de Sel (for finishing)
The Salad Base
- 4 handfuls Mixed Baby Greens (Mesclun) (washed and dried)
- 2 tablespoons Extra Virgin Olive Oil (first cold pressed)
- 1 tablespoon Sherry Vinegar (or white wine vinegar)
- 1 teaspoon Dijon Mustard (smooth)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper to ensure the pastry doesn't stick.
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2
On a lightly floured surface, roll out the puff pastry sheet to a thickness of about 3mm. Using a sharp knife or a circular cutter, cut four circles that are approximately 2 inches wider than your goat cheese rounds.
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3
Place the four pastry circles onto the prepared baking sheet. Prick the center of each circle a few times with a fork to prevent excessive rising in the middle.
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4
Center one round of goat cheese on each pastry circle. Sprinkle the top of the cheese with freshly cracked black pepper and half of the fresh thyme leaves.
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5
In a small bowl, whisk the egg and water together. Lightly brush the edges of the pastry around the cheese with the egg wash.
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6
Gently fold the edges of the pastry up towards the cheese, pleating it slightly to create a rustic 'nest' or border. Do not cover the top of the cheese entirely; leave the center exposed.
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7
Brush the outside of the pastry pleats generously with the remaining egg wash. This will give the feuilleté a beautiful golden-brown sheen.
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8
Place the baking sheet in the center of the oven and bake for 15-20 minutes, or until the pastry is puffed and deep golden brown and the cheese is soft and slightly bubbling.
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9
While the pastry bakes, prepare the honey-walnut drizzle. In a small saucepan over low heat, gently warm the honey with the chopped walnuts and the remaining thyme for 2-3 minutes.
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10
Prepare the salad dressing by whisking the olive oil, sherry vinegar, and Dijon mustard in a large bowl until emulsified. Season with a pinch of salt.
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11
Remove the feuilletés from the oven and let them rest for 2 minutes on the tray to set slightly.
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12
Toss the greens in the dressing and divide among four plates. Place one warm feuilleté in the center of each salad bed.
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13
Drizzle the warm honey and walnut mixture over the cheese and pastry, finish with a tiny pinch of Fleur de Sel, and serve immediately.
💡 Chef's Tips
Always use cold puff pastry; if it becomes too warm and limp, the layers won't rise properly—pop it in the fridge for 10 minutes if needed. Choose a goat cheese with a rind (like Bûcheron) if you want it to hold its shape, or a fresh chèvre for a more 'molten' effect. To avoid a 'soggy bottom,' ensure your oven is fully preheated before the pastry goes in. If you don't have walnuts, toasted pine nuts or slivered almonds make a wonderful crunchy substitute. Don't over-whisk the egg wash; you want it smooth but not foamy for an even, professional finish.
🍽️ Serving Suggestions
Pair with a crisp Sancerre or a Sauvignon Blanc to complement the acidity of the goat cheese. Serve as a sophisticated first course for a French-themed dinner party. Accompany with a few slices of fresh Granny Smith apple for an extra refreshing crunch. For a main course portion, serve two feuilletés per person alongside a more substantial grain salad. A glass of chilled French Rosé is also a delightful companion on a warm afternoon.