540 g Puff pastry, 2 packages For the wild garlic layer 250 g QimiQ Classic, unchilled 80 g Wild garlic 40 g Pine nuts, roasted 40 g Parmesan, grated 80 ml Olive oil 250 g Ricotta min. 45% fat Salt and pepper For the tomato layer 250 g QimiQ Classic, unchilled 300 g Tomatoes, seeded , diced 40 ml Balsamic vinegar, white Salt and pepper
1. Bake the puff pastry according to the instructions on the packet. Cut into 30 circles with the aid of a (8 cm Ø) dessert ring. 2. For the wild garlic layer, blend the wild garlic, pine nuts, parmesan and oil to a pesto. Whisk QimiQ Classic smooth. Add 160 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 10 dessert rings and layer alternately with the wild garlic 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 ring and serve with the remaining pesto.