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