Mille-feuille/Napoleon (sweet version) is one of the France's most famous pastry. It is traditionally made with classic or inverted puff pastry. However, and for some recipes, the use of filo dough offers great results. It saves time, it is moisture resistant allowing the pastry to remain crispy while stored in the refrigerator. Savory mille feuille versions exist but that one is so unique combining puff pastry and cake batter baked inside.
Any baking pan can be used for this recipe except silicone molds. You would need 2 fluted brioche a tête molds (6.5''X3''/16.5X7.5 cm) to make this savory mille feuille basket.
Double or triple the recipe if desired. These are so delicious that they'll be gone in no time. Use semi-dried tomatoes for your pizzas, focaccia, toast, salads etc...
Rinse and remove tomato stems. Cut into 4 or 6 wedges and arrange them onto a baking tray lined with a silicone baking mat or cooling rack. Season with salt, pepper, sugar, olive oil, crushed and oiled garlic cloves and herbs. Cook at 275ºF/135ºC for 2 to 3 hours. Turn oven off and leave tomatoes in the oven overnight. Remove tomato skins and reserve semi-dried tomatoes in the refrigerator for up to a week or longer if soaked in olive oil.
Bring butter to room temperature and grease mold generously and coat it with bread crumbs or grated parmesan. Melt remaining butter for the filo dough. Lay the first filo sheet onto the work surface. Brush out melted butter – repeat this process 6 or 7 more times.
For the handle: cut out two 1.5''/4.8 cm strips, and stick them together with more fat. Cut into one 14''/35 cm strip. Wrap it around an oven proof round device that matches the width of the mold; reserve.
For the basket, square off the filo-puff pastry and drape over the prepared mold. Gently, apply dough inside the curves of the mold and trim off excess dough. Place the second mold inside and slightly press down. Scraps can be saved and baked for later use.
You'll have enough batter to make an extra cake. Sift flour and baking powder together; set aside. Beat eggs with the olive oil and salt on full blast with the whisk attachment for about 5 minutes. Add milk and remaining seasoning. Then add the sifted powders; mix to combine. Use about two-thirds of the semi-dried tomatoes, add a few of the cooked garlic cloves as well, some drained and pat dry pitted olives; chop and add this tomato mixture to the cake batter.
Blind bake filo puff pastry at 375ºF190ºC for 15 minutes. Lower over temperature to 350ºF/180ºC. Add cake batter and add a couple of semi-dried tomatoes if desired and bake for an additional 45 minutes – when a knife comes out clean, the cake is done. Cool off for 5 mins and de-mold.
Mix all ingredients together until desired softness is reached.
Decorate room temperature cake with the Boursin cheese filling, semi-dried tomatoes, halved cherry tomatoes, blanched veggies such as broccoli florets, asparagus, peas... Season the cake with fleur de sel and a drizzle of olive oil. Add the filo-puff pastry handle and cover it with edible flowers if desired (glue them with Boursin filling). Enjoy!