Mille-feuilles with homemade tapenade

Preheat the oven to 180°C (Gas mark 6).

Roll-out the shortcrust pastry and cut out circles using a pastry cutter. Bake the pastry circles in the oven for 15 minutes until they become golden. Leave to cool on a cooling rack. Slice the Swiss Emmentaler AOP using a mandoline and then cut out circles (the same diameter as the shortcrust pastry) using a pastry cutter.

Prepare the tapenade:

Olive tapenade Pit the olives and chop using a knife. Crush them, using a pestle and mortar, with the capers, lemon juice and olive oil until a homogeneous paste forms.
Tomato tapenade Chop the dried tomatoes and crush, using a pestle and mortar, with the garlic, the pre-grilled almonds, capers, lemon juice and olive oil until a homogeneous paste forms.
Now add layers onto the shortcrust pasty circles:

a layer of tomato tapenade
a circle of Swiss Emmentaler AOP
a layer of olive tapenade
a circle of Swiss Emmentaler AOP Repeat with the remaining pastry circles.
To decorate, place a basil leaf on the final circle of Swiss Emmentaler AOP.