- 40 g carrot leaves (1/2 bunch)
- 20 g Comté cheese
- 50 g Guénard Almond oil
- 20 g chopped almonds
- 1 clove of garlic
- 1 sheet of puff pastry
- 100g of mimolette cheese
- 1 egg yolk
- 1 tbsp milk
- 1 pinch of salt
Wash and blend the carrot leaves (without the stalks)
Grill the almonds for 2-3 minutes in a small frying pan without oil.
Add the comté (cut into little cubes), almond oil, crushed garlic and almonds. Mix evenly.
Add a pinch of salt and a splash of oil if required.
This pesto will keep for a couple of weeks if stored in an airtight container in the refrigerator.
Now to get started on the rolls.
Begin by rolling out the puff pastry, then spreading 3-4 loaded tablespoons of the pesto over the whole surface.
Sprinkle with grated mimolette.
Roll up the pastry, wrap in cling film and put in the freezer for 20 minutes.
Preheat the oven to 200 degrees.
Mix the egg yolk and milk with a pinch of salt.
Remove your roll from the freezer and brush with the egg and milk mixture.
Cut into slices around 1 cm thick, and lay the slices out on a baking tray.
Cook for around 12 minutes.
A big thankyou to Emmanuelle de Casserole and Chocolat for this original recipe!
Photo credit © Emmanuelle Geoffroy