Fold or cut the pastry into a square measuring 15cm square and lightly butter the face of it.
Bring all the corners into another 15cm square and lightly butter the whole face of the pastry. Turn 90 degrees, so that a point is facing you. Place the halved Crottin de Chavignol in the middle. Brush the edges with the egg yolk.
Bring the side corners on to the top of the Crottin and overlap the two points. Glaze with egg yolk and bring together to make a parcel. Brush the outside of the parcel with the melted butted.
Place on a baking sheet and bake for 8-10 minutes. Prepare the base by slicing the plum tomato thinly. Place on a tray and lay out flat.
Season and drizzle with a little vinaigrette.
To present, fan the tomato in the middle of the plate. Sprinkle with the finely diced shallot and basil leaves and top with the filo wrapped Crottin.
Drizzle with the basil oil and serve.
1 crottin de Chavignol 2 sheet filo pastry 40g butter, melted 1 egg yolk for the tomato base: 2 plum tomatoes 2tbsp ready prepared vinaigrette sea slat and pepper 2 shallots, finely diced 3 finely chopped basil leaves a drizzle basil oil
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