Savory Mille Feuille Basket
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.
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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, crostini, salads...Rinse and remove tomato stems. Cut into 4 or 6 wedges and arrange them on 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 the oven off and leave the 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 Dough
- Bring butter to room temperature, grease the mold generously, and coat it with bread crumbs or grated Parmesan. Melt the remaining butter for the filo dough. Lay the first filo sheet onto the work surface. Brush with 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 butter. Cut into one 14''/35 cm strip. Wrap it around an ovenproof round device that matches the width of the mold; reserve. For the basket, square off the filo-puff pastry and drape it over the prepared mold. Gently, apply the dough inside the curves of the mold and trim off excess dough. Place the second mold inside and press down slightly. Scraps can be saved and baked for later use.
Savory Cake Batter
- Sift the flour and baking powder together; set aside. In a stand mixer fitted with the whisk attachment, beat the eggs with the olive oil and salt on high speed for about 5 minutes. Add the milk and remaining seasoning. Then add the sifted dry ingredients; mix to combine. Use about two-thirds of the semi-dried tomatoes, add a few of the cooked garlic cloves as well, and some drained and patted-dry pitted olives; chop and add this tomato mixture to the cake batter. Save the leftover cake batter for later use.
Baking
- Preheat a fan oven to 350ºF (180ºC). Blind bake the prepared filo dough for 15 minutes. Lower over temperature to 330ºF (160ºC). Pour in cake batter and top with a couple of semi-dried tomatoes. Bake for an additional 35-40 minutes – when a knife comes out clean, the cake is done. Let cool for 5 minutes and demold.
Boursin Cheese Filling
- Mix all ingredients together until desired softness is reached.
Montage
- Garnish the room-temperature savory cake with the Boursin cheese filling, semi-dried tomatoes, halved cherry tomatoes, and some blanched greens such as broccoli florets, asparagus, English peas, etc. 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 (stick the flowers with dots of Boursin filling). Bon appétit!
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