Heirloom Tomato & Whipped Feta Mille-Feuille with Black Olive Dust

Prepare the black olive dust: Rinse 200g pitted kalamata olives under cold water to remove excess brine, then pat them completely dry with paper towels. Spread them out in a single layer on a sheet pan lined with parchment paper. Dehydrate in the oven at 90°C for 180 minutes until they are dry, brittle, and completely moisture-free. Allow them to cool to room temperature, then transfer to a food processor and pulse into a fine, sandy dust. Store in an airtight container.

Roast the garlic: Wrap 3 raw garlic cloves in aluminum foil with 5ml of the extra virgin olive oil. Place in the oven at 180°C for 20 minutes until completely soft and caramelized. Squeeze the sweet garlic paste out of their skins and set aside.

Cure the heirloom tomatoes: Wash and slice 600g heirloom tomatoes into 0.5cm thick rounds. Arrange the slices on a wire rack set over a baking sheet. Combine 5g fine sea salt and 5g granulated sugar in a small bowl, then sprinkle this mixture evenly over both sides of the tomato slices. Let them cure at room temperature for 30 minutes to draw out excess water and concentrate their natural sugars. Pat them thoroughly dry with paper towels, then finely grate the zest of 1 lemon over the slices.

Bake the crispy phyllo layers: Preheat your oven to 180°C. Lay 1 sheet of raw phyllo pastry on a piece of parchment paper. Lightly brush with 10ml of extra virgin olive oil and sprinkle with 2g of fresh thyme leaves and a tiny pinch of the remaining fine sea salt. Place a second sheet of phyllo directly on top. Repeat this process until you have stacked all 6 sheets of phyllo. Using a sharp chef's knife, cut the stack into 9 equal rectangles (approximately 6cm x 10cm). Place another sheet of parchment paper on top, then weigh them down with a second flat sheet pan to keep them perfectly flat. Bake for 12 to 15 minutes until golden and intensely crisp. Let them cool completely on a wire rack.

Prepare the aerated whipped feta: Bloom 5g gelatin powder in 20ml of cold water for 5 minutes, then microwave for 10 seconds to melt completely. In a food processor, combine 300g Greek feta cheese, 150g plain Greek yogurt, the roasted garlic paste, 15ml of freshly squeezed lemon juice, and 30ml of extra virgin olive oil. Blend on high speed for 3 minutes until silky and free of lumps. With the motor running, slowly pour in the warm melted gelatin. Transfer this mixture to a stand mixer fitted with a whisk attachment. Whip on high speed for 5 minutes to incorporate air, making it light and fluffy. Transfer to a piping bag and chill in the refrigerator for 30 minutes to set slightly.

Create the basil oil: Blanch 50g fresh basil leaves in a pot of boiling water for exactly 10 seconds, then immediately plunge them into ice water to lock in their vibrant green color. Squeeze the blanched basil firmly in a clean kitchen towel to remove all water. Transfer the dry basil to a high-speed blender along with 105ml of extra virgin olive oil. Blend on high for 2 minutes until completely smooth. Strain the oil through a coffee filter or fine-mesh sieve lined with cheesecloth to yield a crystal-clear, bright green oil.

Assemble the mille-feuille: Place one crispy phyllo rectangle in the center of each of the 3 serving plates. Pipe a layer of the aerated whipped feta over the phyllo, then top with a cured tomato slice. Place a second phyllo rectangle on top, followed by another layer of piped whipped feta and another tomato slice. Finish with a third phyllo rectangle. Garnish the top with a small dot of whipped feta, a few fresh mint leaves, a generous dusting of the black olive dust, and a artistic drizzle of the basil oil around the plate.