Tomato and Wild Garlic Rings
Layered savoury pastry rings made with QimiQ: puff pastry circles stacked with a wild garlic pesto ricotta layer and a fresh tomato layer, chilled and served with the remaining pesto. QimiQ Classic advantages: quick and easy preparation; enhances the natural taste of added ingredients; reduces skin formation; reduces discolouration. Makes 10 portions.
Ingredients
| 540 g | Puff pastry (2 packages) |
| 250 g | QimiQ Classic, unchilled (wild garlic layer) |
| 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 |
| 250 g | QimiQ Classic, unchilled (tomato layer) |
| 300 g | Tomatoes, seeded and diced |
| 40 ml | White balsamic vinegar |
Instructions
- Bake the puff pastry according to the instructions on the packet. Cut into 30 circles with the aid of an 8 cm Ø dessert ring.
- For the wild garlic layer: blend the wild garlic, pine nuts, parmesan and olive oil to a pesto. Whisk the QimiQ Classic smooth. Add 160 g of the pesto mixture and all of the ricotta and mix well.
- For the tomato layer: whisk the QimiQ Classic smooth. Add the remaining tomato-layer ingredients and mix well.
- 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 overnight.
- Cut around the inside of the ring with a sharp knife, carefully remove from the ring and serve with the remaining pesto.