For the filo pastry, make a dough with the flour , about 60ml water and salt.
Knead well and rest for about an hour to create elasticity.
Cut into about wight wedges and coat lightly in flour to prevent sticking.
Roll in pasta machine at least three time from the thickest setting to the thinnest, until pastry is paper thin.
Stretch two pieces to three foot lengths (approx 90 cm) and place on a baking tray.
Brush one layer with a mild olive oil and sprinkle with olives.
Place second layer of filo on top and pat down, brush with olive oil.
Cut filo lengthwise, then across to make 18 squares.
Bake at 200C until golden (approximately 10 minutes, depending on the oven).
For the confit of garlic, place 24 cloves of garlic tightly in a saucepan and just cover with olive oil, slowly bring to simmer with the lid on.
Simmer very gently until very soft taking care not to burn the garlic, approximately 30 minutes. Put aside to cool.
To make the anchovy mix (anchoide), blend one clove of garlic, lemon juice, anchovies and pepper until smooth.
Add oil slowly as for mayonnaise.
Add one to two spoonfuls of warm water to create a pouring consistency.
To serve, warm filo pastry and confit of garlic.
On six plates, place one file square then layer two cloves of garlic, one slice witlof, one slice tomato and a spoonful of anchoide.
Place a second layer of filo on top and repeat layering, finishing with third filo square. Serve.
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