Crunchy Stack of Girolles and Roasted Leeks

Ingredients

 * 4 roma tomatoes, quartered
 * ¾ cup extra virgin olive oil
 * 2 stems fresh thyme
 * 8 tbsp unsalted butter
 * ½ lb girolles (chanterelles) mushrooms
 * vegetable oil for deep frying
 * 1 large potato, peeled and cut into long, thin strips
 * 2 leeks, well rinsed
 * 1 pinch cayenne
 * vegetable oil for frying
 * 3 sheets filo dough
 * 2 shallots, minced
 * 2½ tbsp white wine
 * ¼ cup hazelnut oil
 * assorted chopped fresh herbs, such as parsley, marjoram or basil
 * ¼ pound swiss chard leaves

Directions

 * 1) Preheat oven to 175 °F.
 * 2) Place tomatoes in baking dish with olive oil and thyme.
 * 3) Bake for 1 hour.
 * 4) Meanwhile, heat 1½ tablespoons butter in large skillet over medium heat.
 * 5) When hot, sauté mushrooms; when soft, remove from heat and set aside, reserving juices.
 * 6) Place about 3 inches vegetable oil in heavy stockpot, and heat over medium-high heat to 325f.
 * 7) Carefully place potato strips in hot oil, and fry until golden, 3 to 5 minutes.
 * 8) Cut leeks into 1-inch lengths.
 * 9) When tomatoes are cooked, increase oven temperature to 350 °F.
 * 10) Place leeks in baking dish, and roast with 1½ tablespoons butter and cayenne until softened, about 20 minutes.
 * 11) Melt about 1 tablespoon butter, and brush on each sheet of filo dough.
 * 12) Cut dough into 4-inch circles.
 * 13) Bake in oven with leeks for about 5 minutes.
 * 14) Remove from oven, and set aside.
 * 15) Heat 1 tablespoon butter in skillet over low heat, and cook shallots, white wine and mushroom juices until shallots are softened, about 7 minutes.
 * 16) Remove from heat, and place in blender with hazelnut oil.
 * 17) Process to mix well.
 * 18) Heat remaining butter over medium heat, and sauté mushrooms again with fresh herbs and swiss chard until heated through.
 * 19) To serve, place leeks on center of plate.
 * 20) Top with filo, mushrooms and potato strips.
 * 21) Spoon baked tomato mixture around leeks, and top with shallot sauce.
 * 22) Serve while hot.