Crunchy Stack of Girolles and Roasted Leeks

Description
.

Ingredients

 * 4 Roma tomatoes, quartered
 * 3/4 cup extra virgin olive oil
 * 2 stems fresh thyme
 * 8 Tbs. unsalted butter
 * 1/2 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
 * 2 1/2 Tbs. white wine
 * 1/4 cup hazelnut oil
 * Assorted chopped fresh herbs, such as parsley, marjoram or basil
 * 1/4 pound Swiss chard leaves

Directions
1. Preheat oven to 175F.

2. Place tomatoes in baking dish with olive oil and thyme. Bake for 1 hour.

3. Meanwhile, heat 11/2 tablespoons butter in large skillet over medium heat. When hot, sauté mushrooms; when soft, remove from heat and set aside, reserving juices.

4. Place about 3 inches vegetable oil in heavy stockpot, and heat over medium-high heat to 325F. Carefully place potato strips in hot oil, and fry until golden, 3 to 5 minutes.

5. Cut leeks into 1-inch lengths. When tomatoes are cooked, increase oven temperature to 350F. Place leeks in baking dish, and roast with 11/2 tablespoons butter and cayenne until softened, about 20 minutes.

6. Melt about 1 tablespoon butter, and brush on each sheet of filo dough. Cut dough into 4-inch circles. Bake in oven with leeks for about 5 minutes. Remove from oven, and set aside.

7. Heat 1 tablespoon butter in skillet over low heat, and cook shallots, white wine and mushroom juices until shallots are softened, about 7 minutes. Remove from heat, and place in blender with hazelnut oil. Process to mix well.

8. Heat remaining butter over medium heat, and sauté mushrooms again with fresh herbs and Swiss chard until heated through.

9. To serve, place leeks on center of plate. Top with filo, mushrooms and potato strips. Spoon baked tomato mixture around leeks, and top with shallot sauce. Serve while hot.