Savory Millefoglie with Salami

Method

1. Preheat oven to 210°C (410°F).
2. Cut the filo pastry into neat squares or rectangles.
3. In a small pan, melt clarified butter and honey separately.
4. Take 2-3 sheets of filo pastry. Brush each sheet with melted butter, then a little honey. Stack them on top of each other.
5. Place the stacked sheets on a parchment-lined baking sheet. Use two forks to hold down the corners to prevent the pastry from flying in the convection oven.
6. Bake for about 4 minutes until golden, crispy, and caramelized. Set aside to cool.
7. Meanwhile, prepare the vegetables: trim the asparagus, reserving the tips. Shell the peas. Slice the spring onions.
8. In a pan, melt a little clarified butter. Add the asparagus tips and a splash of water. Season with salt and cook until tender but still bright green.
9. In another pan, cook the peas with a little butter and water until tender.
10. In a third pan, sauté the spring onions with butter and a little water until softened.
11. Assemble the millefoglie: Place one baked filo sheet on a serving plate. Top with half of the burrata, slices of salami, cooked peas, asparagus tips, spring onions, fresh tomatoes, and fresh spinach leaves.
12. Add a second layer of filo sheet, then more burrata, salami, and the remaining vegetables.
13. Finish with a drizzle of olive oil, a pinch of salt, and pepper. Serve immediately.