Tomato and Wild Garlic Rings

Tomato and Wild Garlic Rings

Ingredients for 10 portions

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.


QimiQ Classic Advantages

  • Quick and easy preparation

  • Enhances the natural taste of added ingredients

  • Reduces skin formation

  • Reduces discolouration

Print Friendly and PDF