Golden zucchini millefeuille with saffron feta cream, citrus pistachio, and thyme honey

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper.

2. 2

   2. Slice the zucchini lengthwise into thin strips about 3 mm thick using a knife or mandoline. Arrange them on the tray, brush with 22 ml (1 1/2 tbsp) olive oil, and season with salt and black pepper.

3. 3

   3. Bake the zucchini slices for 12 to 15 minutes at 220 °C / 425 °F, turning halfway through, until tender and lightly golden around the edges. Let them cool slightly.

4. 4

   4. Meanwhile, place the saffron threads in the hot water and let steep for 5 minutes.

5. 5

   5. In a bowl, combine the feta cheese, Greek yogurt, saffron infusion with its liquid, lemon juice, half of the lemon zest, thyme honey, and fresh thyme leaves. Blend or mash until thick and creamy.

6. 6

   6. In another small bowl, mix the chopped toasted pistachios with the remaining lemon zest and the remaining 8 ml (1/2 tbsp) olive oil.

7. 7

   7. To assemble each millefeuille, place one zucchini slice, add a teaspoon of saffron feta cream, top with another slice, and repeat to make 3 zucchini layers and 2 cream layers. Finish with a small quenelle or dollop of cream on top.

8. 8

   8. Arrange the millefeuille on a serving platter. Spoon the citrus pistachio mixture over the top, add a few extra fresh thyme leaves, and if desired, drizzle with a very fine thread of extra thyme honey. Serve warm or at room temperature.