Ingredients
For 4 portions
1package
Puff pastry
For the wild garlic layer
250g
QimiQ Classic, room temperature
40g
Wild garlic
20g
Pine nuts, roasted
20g
Parmesan, grated
40ml
Olive oil
125g
Ricotta min. 45 % fat
Salt and pepper
For the tomato layer
250g
QimiQ Classic, room temperature
150g
Tomato(es), cored
20ml
Balsamic vinegar, white
Salt and pepper
Preparation
- 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.
- For the wild garlic layer: blend the wild garlic, pine nuts, Parmesan and oil to a pesto. Whisk the unchilled QimiQ Classic smooth. Add 2.8 oz of the pesto mixture and all of the ricotta and mix well.
- For the tomato layer: whisk the unchilled QimiQ Classic smooth. Add the remaining ingredients and mix well.
- Place one circle of puff pastry into each of 4 dessert rings and layer alternately with the wild garlic mixture, tomato mixture and puff pastry until the ring is full. Allow to chill for approx. 4 hours.
- Cut around the inside of the ring with a sharp knife, carefully remove from the ring and serve with the remaining pesto.
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