List of Ingredients
- 4 Slices of Couturier Plain Log
- 1 big apple or 2 small
- 4 tablespoons maple syrup
- 1 puff pastry pure butter
- 1 egg yolk
- A few pinches of Provence herbs
- Salt pepper
- Spread out the puff pastry, cut 1 cm strips. Make a grid by overlapping pastry.
(If not making based on looks, just spread a rectangular piece of pastry out).
- Place the puff pastry on a baking sheet lined with parchment paper, brush it with an egg yolk food brush diluted in a little water, sprinkle a few pinches of Provence grass and bake 25 minutes in the oven at 350 F. The dough should become brown and crisp.
- Meanwhile, cut the apples into thin slices and place them on a baking sheet lined with parchment paper, brush them with 2 tablespoons maple syrup.
- Bake at 350 F for 10 minutes.
- Once your rectangle of puff pastry is cooked, pile the slices of apples in small circles slightly larger than your slices of chèvre, then place the chèvre on top.
- Bake the pastry rectangle stuffed with apples and goat cheese for 5-10 minutes.
- Before serving, drizzle some maple syrup, and a pinch of salt and pepper. Serve with a green salad.