Roll out the puff pastry
to a circle. Spread the rouille on top. Arrange the tomatoes nicely
in circles. Sprinkle the basil leaves on top, the sea salt and the pepper.
Bake 30 minutes at 180 degrees Celsius.
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Roll out the puff pastry
into two circles. Melt the butter, dissolve the flour. Add the milk,
heat till boiling, simmer for 3 minutes, stir very well. Add the salmon,
onion, capers and pepper and salt. Put one piece of dough on an oven
tray. Heap the salmon mixture in the middle, and cover with the second
dough circle. Close the sides well with water or a bit of egg. Bake
40 minutes at 200 degrees Celsius.
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