Servings:
4
Prep time:
40
Cooking time:
35
INGREDIENTS
- - 6 leeks
- - 500 g of potatoes
- - 350 g of tempeh
- - 100 g of walnuts
- - 4 tablespoons of white flour
- - 1 bunch of mixed herbs
- - Soy sauce
- - extravirgin olive oil
- - salt
INSTRUCTIONS
- Let the walnuts marinate in 3-4 tablespoons of soy sauce for half an hour.
- Remove the green part of the leeks, the bottoms and the outer leaves. Then cut with a sharp knife, a longitudinal cut without going to the bottom, so you can open it and browse.
- Blanch the leek leaves in salted water for 30 seconds, then let to cool in cold water. Drain immediately and lay them out to dry.
- Reduce the tempeh into strips and flour it, then let brown in a pan with 3-4 tablespoons of olive oil until it will have formed a crispy crust.
- Cut the potatoes into cubes, blanch for one or two minutes in salted water, then golden them with 2-3 tablespoons of oil in a pan, perhaps adding the bouquet garni, and gently turn occasionally for about ten minutes.
- Do the millefeuille directly into a baking dish, starting with the leek leaves, cut in rectangular "sheets" or squares, and alternating them with tempeh, potatoes and mixed nuts. Complete with the leeks and a few walnut kernel. Bake the pastry in the oven at 180 ° C for 10-15 minutes and serve.
