Savoury Grass Torte
Photo by Andreas Thumm
Recommended amount of grass: 5g; makes 15 pieces, 0.3g per piece.
For a spring form with a diameter of 20 cm
puff pastry (deep frozen or better, fresh)
a bit of butter
finely chopped grass
fresh cream cheese
salt, pepper, paprika, a splash of lemon juice, a pinch of sugar, Worcester sauce
cloves of garlic
Roll out the puff pastry until it is thin and cut out two crusts with a diameter of 20 cm. Place baking paper on a baking sheet or rinse it with cold water. Lay the crust on it and let it sit for 20 minutes.
In the mean time, preheat the oven to 220 degrees Celsius. Bake the crust on the middle rack for 15 minutes.
Chop the onions into fine pieces and braise them in a bit of butter. Add the finely chopped grass, stir it up, and take it off of the stove. Combine 300g of the cream cheese with the tomato purée and the onions, then add the spices to taste. Spread the mixture out on the first crust. Lay the second crust on top and push down gently. Combine the garlic with 250g of the cream cheese and add spices to taste. Spread the mixture on top of the torte.
For garnishing, cut the torte into 16 pieces. Put the rest of the cheese in a piping bag and squeeze a rosette onto each piece. Set a radish on top of each rosette.