Millefeuille of aubergines, goat's cheese, courgette delight with organic almonds

Preheat your oven to 180° C. In a small bowl, whisk together the 35% liquid cream and the fresh goat cheese. Add the Aix&terra organic pepper salad. Season with salt and pepper and place in a piping bag. Set aside in a cool place.

Melt your butter. Fold your filo sheets in half, cut into squares and brush with butter. Bake until golden brown.

On a baking sheet, season with salt and pepper, drizzle with olive oil and place the cherry tomatoes in the oven.

In a salad bowl, season your rocket: salt, pepper and Organic garlic olive oil from the Drôme aix&terra.

When you are ready to lay out your millefeuilles, place a slice of aubergine on a square of filo pastry, then the goat's cheese and organic aix&terra pepper mixture and finish with the Organic courgette and almond delight aix&terra. Make a second layer of the same size. Serve with arugula.