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Ingredients
For 4 people- 1 pure butter puff pastry
- 1 eggplant riste Jean Martin 600g
- 400 g log type goat cheese
- 50 g of cranberries
- 50 g pistachios or almonds
- 3 slices of bread
- 1 or 2 tbsp. tablespoon of honey
- Fleur de sel, pink berries
- 3 tbsp. tablespoons of breadcrumbs or 2 mixed rusks
- 1 tbsp. tablespoon of seed mixture
Recipe
Start by cutting the bread into small cubes, chop the pistachios and cranberries, and brown everything in a pan with a little olive oil
Spread the cold puff pastry over the seeds and press with a rolling pin to make the seeds adhere to the dough.
Using a bowl, draw a circle in the center and cut out triangles by cutting the dough from the center towards the edge of this circle
Spread the breadcrumbs on the dough, then the eggplant rind all around the circle, leaving a 3 cm border all around
Arrange the sliced goat cheese on the riste, then sprinkle with the crispy bread, pistachio and cranberry mixture.
Fold the edges all around over the filling, then weld the tips of the triangles to the edges to form your crown
Brush with a beaten egg or milk, then bake at 180°C for 25 minutes.
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