Veggies & Boursin crêpe cake
Lunch & Dinner
8 crêpes (7"-9" dia)
300 g Garlic & Herbs Boursin cheese spread - (softened)
2 Portobello caps
2 Heirloom Tomatoes
1 bunch French or Italian Parsley
60 g crushed walnuts
60 g grated Parmesan
1 clove of garlic
12 cl of olive oil
herbes de Provence (optional)
Take the fresh cheese out of the refrigerator 1 hour in advance to soften it.
Make 8 crêpes, and set aside.
Pre-heat oven at 325°F
Apply olive oil on a sheet pan
crush the 2 cloves of garlic using a garlic press and set aside
Wash, peel and cut each vegetables thinly, and place on sheet pan in rows. Drizzle with a olive oil and season with the garlic, sea-salt, pepper and optionally herbes de Provence. and slow-roast for 25-30 min. Let cool.
Spread thin layer of Boursin cheese on the first crêpe, and place one layer of mixed roasted vegetables. Repeat process for 7 crêpes, except for the eighth one which will go on the top.
Build the cake by layering each crêpe on top of one another in a flat dish. Place the last crêpe on top.
Place the dish in a Cheesecake or Springform pan, cover with cling wrap and place a plate on top to gently press and hold the crêpe in place and place a little weight on it, and refrigerate for 8-10 hours.
Place parsley leaves, in food processor with the walnuts, olive oil, garlic, Parmesan, salt and pepper and grind in a pesto-like consistence and Serve with the cold crêpe cake.