Savory mille-feuille basket

Cut tomatoes into four or six wedges, line them up and season with salt, pepper, sugar, olive oil, crushed garlic and herbs.

Dry the tomatoes in the oven at 275F (135C) for two to three hours.

Generously butter a fluted brioche mould and coat it with breadcrumbs or grated parmesan.

Stick 6 to 8 filo sheets together with melted butter; cut two strips for the handle and a 9 inch square for the base, press it into the mould's curves, trim, set aside.

Beat eggs, olive oil and salt on full speed about five minutes; add milk, Tabasco and pepper, then the sifted flour and baking powder, and mix to combine.

Skin the semi-dried tomatoes.

Mix some semi-dried tomatoes with garlic and olives and add to the batter.

Blind bake the crust, fill a little less than two-thirds full with batter, and bake at 350F (180C) about 45 minutes.

Cool 5 minutes and unmould.

Mix boursin with lemon zest and a dash of heavy cream.

When the cake is at room temperature, decorate with the cheese filling, semi-dried tomatoes, blanched broccoli florets, cherry tomatoes and olives; season with fleur de sel and olive oil.