Servings: 4Ingredients:For the dough4 sheets of Filo pastry15g of olive oilFor the sauce25cl sour cream1 egg1 egg yolk1 clove of garlicgrated nutmegsea saltpepperFor the garniture400g long tomatoes100g roquefort50g freshly grated parmesanPreparation:Preheat oven at 150°CDice garlic.Rinse tomatoes, take out peduncle at cut in elongated mannerFor the sauce, in a salad bowl, whisk sour cream, egg, egg yolk, garlic, salt, pepper and nutmeg.For the dough, spread some oil on the sheets of Filo...