Summer vegetable turnovers

Preparation

Method for the puff pastry

1. Add the flour, water, and salt to the mixer bowl and knead until the dough is smooth.

2. Roll out the détrempe (dough) onto the floured work surface.

3. Add the 84% fat Grand Fermage Extra Dry Butter Grand Fermage to the centre of the détrempe and fold the dough on top.

4. Roll out the dough into a rectangle that is 3 to 4 times longer than it is wide, rotate the dough by 90°, and form a wallet fold.

5. Spread the détrempe again in one direction until its length is doubled, rotate it by 90°, and form a wallet fold.

6. Keep in a cool place for 30 minutes.

7. Repeat step 6 and let stand for another 30 minutes in a cool place.

8. Finish by repeating step 6 one more time.

Method for the summer vegetable turnovers

1. Finely tomatoes, courgette, and pepper into small cubes.

2. Sauté for 15 minutes and season.

3. Slice the Soignon goat cheese log.

4. Preheat the oven to 210°C.

5. Flour the work surface and roll out the dough.

6. Cut out 8 circles of puff pastry dough with a 10cm diameter cookie cutter.

7. Put a generous spoonful of filling in the centre of each circle, top with a slice of goat cheese, and sprinkle with fresh thyme.

8. Moisten the outer edges of each turnover, fold them in half, and score the edges with the tip of a knife.

9. Place on a baking tray lined with greaseproof paper.

10. Glaze them with egg yolk and decorate them as you like with the tip of a knife.

11. Bake for 20 minutes.

12. Remove to a rack and let cool before eating.