For the dried tomatoes: remove the stalk from the tomatoes, drop them into boiling water, lift them out after 15 seconds and cool them in iced water. Remove the skin, cut into quarters and remove the core. Spread remaining flesh flat and gently press flat with meat mallet. Season both sides with salt and pepper, place on a baking sheet. Season olive oil with chopped thyme and rosemary, squeeze garlic and add. Spread the mixture over the tomatoes. Dry in oven preheated to 120 °C for two hours.
For grilled zucchino: cut zucchino into 4 lengthwise slices, each 3 mm thick. Heat oil in grill pan, add zucchini slices. Also add thyme and garlic. Grill each zucchini slice for 1 minute. Season and drain on kitchen roll. Cool.
For wild garlic pesto: Blend coarsely chopped wild garlic and olive oil briefly in a hand blender. Add garlic and pine nuts and blend for one minute. Stir in freshly grated Parmesan. Season to taste.
Cut goat cheese into tranches of just under 4 cm. Cover zucchini slices with tomato quarters and place as a wreath around goat cheese tranches. Mix egg yolk with whipped cream, then spread filo pastry slices. Place one of the prepared goat cheese tendrils in the center of each.
Wrap the remaining pastry tips all around so that the cheese sits as if in a nest of dough. Bake in oven preheated to 220 °C for 10 to 15 minutes. Now with we