Ingredients (serves 4)

  • 6 pélardons (small goat's cheese)
  • 4 sheets of filo pastry (feuille de brick)
  • Mesclun salad
  • 12 tomato confit pieces
  • Thyme, salt, pepper
  • 1 egg yolk




  • Cut each pélardon horizontally in two and sprinkle them with thyme, salt and pepper
  • Cut each sheet of filo pastry into three triangles and coat with the egg yolk
  • Place half a pélardon in the middle of each triangle and fold over the edges of the filo pastry making sure to close them well to make a raviole
  • Sear the raviole in olive oil in a frying pan, turning them until golden and crispy
  • Position a bouquet of salad leaves in the middle of the plate and place three ravioles with a tomato confit piece between each


Recipe from the Restaurant Le Mazerand in Lattes, near Montpellier, which appeared in Le Pélardon, revu et inspiré published by the syndicat des producteurs de pélardon.