Crunchy Stack of Girolles and Roasted Leeks

Ingredients

• roma tomatoes

  quartered
  4 unit
• extra virgin olive oil
  ¾ cup
• stems fresh thyme
  2 unit
• unsalted butter
  8 tbsp
• girolles (chanterelles) mushrooms
  ½ lb
• vegetable oil for deep frying
  1 unit
• potato

  peeled and cut into long, thin strips
  1 large
• leeks

  well rinsed
  2 unit
• cayenne
  1 pinch
• vegetable oil for frying
  1 unit
• sheets filo dough
  3 unit
• shallots

  minced
  2 unit
• white wine
  2½ tbsp
• hazelnut oil
  ¼ cup
• assorted chopped fresh herbs

  such as parsley, marjoram or basil
  1 unit
• swiss chard leaves
  ¼ pound