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Mille-feuille of heirloom vegetables, mashed blue cheese and tomato tartlets

Last month I found Birgit and Anna through the invitation of Dorian (our team leader) to cook together. The first time we had tried to fruits and vegetables in a menu monochrome red, this time we were faced with cheeses Occitan country to prepare a menu in 1h30 top chrono.

Cheese Occitan you know more than one without even knowing it. Among those we had to cook, it was: Fourme d'Ambert, Cantal, Roquefort, and perhaps the least known of all the Bethmale, a cheese that resembles the Pyrenees.

The challenge: the same ingredients for each of 4 teams, only the cheese exchange. At the end of 12 proposals as different from each other. Chief Conductor to raise the pressure, stir the imagination and give a helping hand cooking, there Damien . And of course, the whole team Occitan cheeses - including farmers - to participate in our creations (including peel), take pictures and then try to deliberate. Fun guaranteed!

For our team, the menu was so 100% Roquefort. You can find the recipe at the entrance Anna and dessert at Birgit . For the dish, here it goes ... Do not blame me, the proportions are not the gram, it is all done by feel in those moments.

Mille-feuille of heirloom vegetables, mashed blue cheese and tomato

Serves 2 2 2 turnips artichokes
golden ball
500 g potato
4 slices of dried tomatoes in olive oil
a good dose of roquefort (to adjust to taste)
1 handful mushrooms
1 knob of butter
about 10 cl of cream
few chives

olive oil salt and freshly ground pepper

Preparation and cooking vegetables elders.

Peel the Jerusalem artichokes and turnips. With a mandoline, cut out strips of not too thin (they must support the cooking) and place flat on a baking sheet. Add salt and pepper, then brush a little quickly in olive oil. Bake in fairly hot oven for 20 minutes. Let cool.

Preparation and cooking the mash.

Peel the potatoes and cook in boiling salted water. Drain and pass through a vegetable mill. Add the sliced dried tomatoes and also pass through a vegetable mill. Add a little oil from the jar of tomatoes and gradually the cream. Add the Roquefort by crushing with a fork. When you get a smooth puree and enough assayed Roquefort cheese, correct seasoning with salt and pepper and add a few chopped chives. Keep warm.

Preparation and cooking mushrooms, finish the dish.

Clean mushrooms and cut the foot. In a skillet, melt butter and sauté the mushrooms over high heat. Add salt and pepper.
To assemble, place slices of turnip on each plate, place some mashed potatoes, cover with a slice of artichoke puree and then finish with a slice of turnip. Overcoming some mushrooms and sprinkle with remaining chives. Serve immediately. Thank

Gaëlle again and the whole team for this event (and the photo of the dish), the discovery or rediscovery of beautiful products. Thank you to the organizers, was again a real joy to be there.