Tomato Snails with Dip

For the tomato snails, wash, dry and chop the tomatoes. Dice the onion and mix with the tomatoes. Season with olive oil, salt and pepper.

Roll out the puff pastry, cover with the tomato-onion mixture and roll up. Now slice the roll, spread it on a baking tray and sprinkle with grated cheese.

Bake at 180 °C for about 20 minutes. For the dip, mix the yogurt with the cream and a splash of olive oil until smooth. Season with salt and pepper and sprinkle with fresh herbs.

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