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Le Chaudron recipe
Bricks au chèvre miel et thym
Goat cheese, honey and thyme brick pastries
⏱ 25 minServes 6Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
12 sheetsbrick pastry
300 g (11 oz)fresh goat cheese
4 tbspacacia honey
1bunch fresh thyme, leaves only
100 g (3½ oz)shelled walnuts, chopped
100 g (3½ oz)melted unsalted butter
1 pinchfreshly ground pepper
1 pinchfleur de sel (flaky sea salt)
- 12 sheets brick pastry
- 300 g (11 oz) fresh goat cheese
- 4 tbsp acacia honey
- 1 bunch fresh thyme, leaves only
- 100 g (3½ oz) shelled walnuts, chopped
- 100 g (3½ oz) melted unsalted butter
- 1 pinch freshly ground pepper
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 200°C (400°F) convection.
- Mix the fresh goat cheese with 3 tablespoons of the honey, the thyme and the walnuts.
- Season with flaky salt and plenty of pepper.
- Cut the pastry sheets in half lengthwise into strips.
- Put a spoonful of the goat cheese mixture at the end of each strip and fold into a triangle, folding over each edge.
- Brush with melted butter and place on a parchment-lined baking sheet.
- Bake for 12 minutes at 200°C (400°F) convection until golden and drizzle with the remaining honey.
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