Tomato and Pesto Mini Gateaux with Puff Pastry

Preparation

1. Bake the puff pastry according to the instructions on the packet. Cut into 12 circles with the aid of a (8 cm Ø) dessert ring.
2. For the pesto layer, blend the basil, pine nuts, parmesan and oil to a pesto. Whisk QimiQ Classic smooth. Add 80 g of the pesto mixture and all of the ricotta and mix well.
3. For the tomato layer, whisk QimiQ Classic smooth. Add the remaining ingredients and mix well.
4. Place one circle of puff pastry into each of 4 dessert rings and layer alternately with the pesto mixture, tomato mixture and puff pastry until the ring is full. Chill for at least 4 hours, preferably over night.
5. Cut around the inside of the ring with a sharp knife, carefully remove from the dessert ring and serve with the remaining pesto.