Savory Mille Feuille Basket

Introducing my latest creation: a savory Mille Feuille made with filo pastry sheets. This unique recipe is a time-saving twist on the classic dessert, using moisture-resistant filo pastry to keep the layers crispy even when stored in the refrigerator. But this is no ordinary Mille Feuille - it's a show-stopping savory version that will wow your guests. Imagine biting into multiple layers of super flaky filo pastry, filled with a Provencal semi-dry tomato olive oil cake batter and a decadent fresh herbs cream Boursin cheese filling. The combination of flavors and textures in this savory Mille Feuille basket is simply amazing. It's the perfect blend of savory ingredients wrapped in delicate, crispy layers of pastry. Whether you're hosting a family gathering, a special dinner party, or simply want to impress your loved ones with a gourmet treat, this savory Mille Feuille basket is sure to steal the show. Get ready to elevate your cooking game and create a culinary masterpiece that will have everyone coming back for more.

Please note that the full access to this content needs a subscription: please sign up.

Extraordinary

This recipe is a protected and only available for paid members. To obtain the full step by step recipe and detailed ingredients list, please sign up.

Preview the recipe

Semi-Dried Tomatoes

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.

Filo Puff Pastry

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.

Savory Cake Batter

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.

Baking

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.

Boursin Cheese Filling

Mix all ingredients together until desired softness is reached.

Montage

Decorate room temperature cake with the Boursin cheese filling, semi-dried tomatoes, halved cherry tomatoes, blanched veggies such as broccoli florets, asparagus, peas etc... Season the cake with fleur de sel and a drizzle olive oil. Add the filo-puff pastry handle and cover it with edible flowers if desired (glue flowers with dots of Boursin filling). Bon appétit!

Ready to discover this recipe? You're only 1 step away.

This recipe is only accessible to registered members!

Create your account to access all recipes and content of my website.

Join us now and enjoy more 800 recipes (Mostly French with European Influences, American Classics and Asian fusion)

Sign up now

Already register? Sign in

Want to see more tasty recipes?

The kitchen is an incredible playground where every ingredient, every recipe, every flavor, is both a destination and a path to new discoveries. I always try to introduce you to new taste horizons through my recipes. Did you enjoy this one? If so:You ‘ll enjoy the Succès recipe. Try the Sugar Dough step by step video recipe. Let’s also try this one: Superfood Bars.