Crispy Potato and Leek Millefeuille with Lemon Ricotta Cream and Roasted Asparagus

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a small rectangular pan or baking dish with a little of the olive oil.

2. 2

   In a large bowl, combine the potato slices with the sliced leek, 30 ml (2 tbsp) olive oil, melted butter, garlic, thyme leaves, 4 g (3/4 tsp) salt, and black pepper. Toss well so everything is evenly coated.

3. 3

   Arrange the potato and leek mixture in tight layers inside the pan, pressing down gently with your hands or the back of a spoon to create an even block.

4. 4

   Cover the pan with parchment paper and then foil. Bake for 25 minutes at 200 °C / 400 °F. Remove the covering and continue baking for 15 more minutes, or until the top is deeply golden and the edges are crisp.

5. 5

   While the millefeuille bakes, place the asparagus on a tray. Add the remaining 15 ml (1 tbsp) olive oil and 2 g (1/4 tsp) salt, then toss. Roast for 10 to 12 minutes at 200 °C / 400 °F, until tender and lightly browned.

6. 6

   In a bowl, mix the ricotta with the Greek yogurt, lemon zest, 15 ml (1 tbsp) lemon juice, chives, and honey if using. Adjust with the remaining salt to taste until you have a smooth, fresh cream.

7. 7

   Lightly toast the walnuts in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant. Remove from the heat.

8. 8

   Let the millefeuille rest for 5 minutes out of the oven. Unmold or cut into 4 square portions. Serve each portion with a generous spoonful of lemon ricotta cream, roasted asparagus on top or alongside, and toasted walnuts to finish.