• 250 GRAM PUFF PASTRY
• 2 CLOVES GARLIC, crushed
• 500 GRAM TOMATOES, sliced
• 5 TBSP ROUILLE or MAYONNAISE
• BASIL LEAVES, cut
• 1 TBSP SEA SALT
• FRESH MILLED PEPPER

• 400 GRAM PUFF PASTRY
• 1 CAN OF SALMON (400 GRAM)
• 2 TBSP CAPERS
• 4 GREEN ONIONS, cut
• 1 CUP MILK
• 2 TBSP BUTTER
• 2 TBSP FLOUR
• SALT AND PEPPER

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.

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.