Millefeuille with Emmentaler AOP and two tapenade

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For 12 mini-millefeuilles

  • Difficulty: easy
  • 120 g Emmentaler Switzerland AOP
  • 125g Shortbread (ready or freshly prepared)
  • 12 basil leaves
  • For the olive tapenade:
  • 15 large green olives
  • 1 tbsp capers, rinsed and drained
  • 1 tsp fresh lemon juice
  • 2 tsp olive oil
  • For tomato tapenade:
  • 200 g dried tomatoes in oil
  • 1 large garlic clove (finely chopped)
  • 2 tbsp almonds
  • 1 tbsp capers, rinsed and drained
  • 1 tsp fresh lemon juice
  • 2 tsp olive oil


  • Peel the olives and finely chop them. Capers, lemon juice and olive oil and crush with a pestle until a smooth paste is formed.


  • The almonds briefly roast in a pan and set aside. Cut the dried tomatoes and crush them. Also mix with the capers, lemon juice, finely chopped garlic, the roasted almonds and olive oil and stir with the pestle to a smooth paste.


  1. Preheat oven to 180 ° C.
  2. Roll out the dough and bake it round or in any shape using a cookie cutter.
  3. Bake the dough biscuits on a tin in the oven for about 15 minutes until they are slightly browned. Allow to cool on a grill.
  4. Cut the Emmentaler Switzerland AOP into thin slices and cut out and cool with the help of the same cutters.
  5. Then prepare the tapenades.
  6. Place a slice of Emmentaler Switzerland AOP on each cookie
  7. Cover with olive tapenade thinly.
  8. Put another slice of cheese on top.
  9. Then spread a thin layer of tomato tapenade.
  10. Repeat the whole 2-3 times, complete with Emmentaler Switzerland AOP.

Cheese in this recipe