Mille-feuille, which means “thousand sheets” in French, is traditionally layers of fluffy pastry filled with sweet custard or fruit. However, in Italy the filling is often savoury including fresh vegetables and cheese.
6 sheets filo pastry
⅓ cup avocado oil
500g small vine-ripened tomatoes
olive oil cooking spray
sea salt flakes
freshly ground black pepper
2 avocados, halved, stones removed,
peeled and sliced
200g fetta, crumbled
avocado oil (extra), to serve
Preheat oven to 200C. Line 2 large baking trays with baking paper. Put 1 sheet filo on a flat surface. Brush with avocado oil. Top with another sheet of filo. Continue to layer. Cut filo into 8 x 15cm x 10cm rectangular pieces. Put filo pieces on 1 prepared tray. Put tomatoes on other tray and spray with olive oil. Sprinkle with salt and pepper. Bake trays for 15 minutes or until tomato skins begin to split and pastry is golden. Put 1 piece of pastry on each of 4 serving plates. Top with avocado slices, fetta and tomatoes. Drizzle with avocado oil (extra). Top with 1 piece of pastry and serve.