Crispy Mille-Feuille With Cantal, Herbs, Seared Mirabelle Plums, And Pancetta

• 5 1/4 ounces pastry Brick, sheets
• 4 tablespoons olive oil
• 7 ounces plums mirabelle
• 1 3/8 tablespoons butter
• 2 tablespoons balsamic vinegar
• 1 3/4 cups cheese Cantal, aged 2 to 6 months
• 1 bunch chervil
• 1 bunch tarragon
• 8 slices pancetta

1. Preheat the oven to 200 degrees Celsius.
2. Cut 10X10 centimeter squares in the sheets of Brick pastry with scissors. Brush with 2 tablespoons of olive oil and cook 7/8 minutes in the oven so that they color. Set aside.
3. Wash the plums quickly under cold water. Pit them.
4. Heat a pan with a piece of butter. Put the plums in the pan and saute for 4/5 minutes. Add 1 small tablespoon of balsamic vinegar, mix quickly and set aside in the pan and let cool.
5. Using a vegetable mandoline, make Cantal shavings.
6. Wash herbs and dry them with a paper towel.
7. Place in each plate a sheet of brick pastry, herbs, a slice of pancetta, cantal shavings, and some plums (lukewarm so that the cheese doesn't melt) . Add one more layer.
8. Finish with a sheet of brick pastry and herbs.
9. Make a vinaigrette with 2 tablespoons of olive oil and a tablespoon of balsamic vinegar.
10. Pour a few drops over the mille-feuille.

pastry, olive oil, mirabelle, butter, balsamic vinegar, cheese cantal, chervil, tarragon, pancetta

Taken from www.yummly.com/recipe/Crispy-Mille-Feuille-with-Cantal_-Herbs_-Seared-Mirabelle-Plums_-and-Pancetta-782149 (may not work)