Millefeuille of Leeks with Nuts, Potatoes and Tempeh

Servings: 4
Prep time: 40
Cooking time: 35
  1. Let the walnuts marinate in 3-4 tablespoons of soy sauce for half an hour.
  2. Remove the green part of the leeks, the bottoms and the outer leaves. Then cut with a sharp knife, a longitudinal cut without going to the bottom, so you can open it and browse.
  3. Blanch the leek leaves in salted water for 30 seconds, then let to cool in cold water. Drain immediately and lay them out to dry.
  4. Reduce the tempeh into strips and flour it, then let brown in a pan with 3-4 tablespoons of olive oil until it will have formed a crispy crust.
  5. Cut the potatoes into cubes, blanch for one or two minutes in salted water, then golden them with 2-3 tablespoons of oil in a pan, perhaps adding the bouquet garni, and gently turn occasionally for about ten minutes.
  6. Do the millefeuille directly into a baking dish, starting with the leek leaves, cut in rectangular "sheets" or squares, and alternating them with tempeh, potatoes and mixed nuts. Complete with the leeks and a few walnut kernel. Bake the pastry in the oven at 180 ° C for 10-15 minutes and serve.