Millefeuille with green Beans and Ham

This millefeuille with green beans and ham is not only visually appealing but also makes a wonderful cold dish for warm summer days. It can be served as either an appetizer or a main course. Prepared with just a few ingredients, its creamy herb filling brings all the flavours together beautifully.
This millefeuille pairs perfectly with a glass of Lagrein PERL Alto Adige DOC.

Ingredients for 4 servings

1 roll	rectangular puff pastry
1 egg	egg (for brushing)
250 g	ricotta
200 g	cream cheese
2 tbsp	oregano
	Salt
	Pepper
12 slices	herb-cured ham
200 g	cooked green beans
	Toasted flaked almonds
	Fresh basil leaves

Wine recommendation

Lagrein "Perl" Südtirol • Alto Adige DOC - Kellerei Bozen

Preparation

To prepare the millefeuille with green beans and ham, preheat the oven to 190°C (fan-assisted).

Unroll the puff pastry and cut it crosswise into three equal rectangles. Place the rectangles on a baking tray lined with parchment paper and prick them several times all over with a fork. Brush with the beaten egg and bake at 190°C for 15–20 minutes, until golden brown. After the first 5 minutes, prick the pastry again if it begins to puff up excessively. Remove from the oven and leave to cool completely.

Meanwhile, mix the ricotta, cream cheese, oregano, salt, and pepper in a bowl until smooth and creamy. Transfer the mixture to a piping bag.

Place the first puff pastry rectangle on a serving platter and pipe small dollops of the cream over the entire surface. Arrange 6 slices of herb-cured ham on top and cover with a layer of cooked green beans. Season with salt and pepper. Place a second pastry rectangle on top and repeat the layers as before.

Finish with the third puff pastry rectangle. Decorate the top with more cream, then sprinkle with toasted flaked almonds and garnish with fresh basil leaves.

Chill the millefeuille in the refrigerator for at least one hour, preferably uncovered, as covering it may soften the pastry. Slice and serve. Enjoy with a glass of Lagrein PERL Alto Adige DOC.

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