Cream of Tomatoes on Puff Pastry

For the tomato cream on puff pastry, first soak the gelatine in cold water. Bring 1/3 of the tomato puree to the boil, squeeze out the gelatine leaves and stir in.

Mix with the remaining tomato puree and then add the other ingredients for the cream. Pour into ramekins and refrigerate for at least 2 hours.

In the meantime, for the sauce, cut the tomatoes in half, remove the seeds and finely puree and strain. Season, stir in a little agar agar (this is just to thicken the sauce) and bring to the boil. Allow to cool and also refrigerate until ready to use.

Cover 2 baking sheets with baking paper. Preheat the oven to 200 °C.

Roll out the puff pastry and place on the baking sheets. Cut out or cut out 6 circles (or ovals) each, slightly larger than the ramekins with the cream. Prick several times and place a layer of baking paper and another baking sheet on top (otherwise the dough will rise too much). Put them in the oven for 10 minutes. Then bake at 170 °C for another 10 minutes. Take out, remove the top baking sheet and let cool.

Turn out the cream from the ramekins and place each one on a puff pastry circle. Place the 2nd circle on top.

Serve the tomato cream on the puff pastry with the sauce.

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