How to make
Chop the basil and garlic finely. Mash them together in a mortar and pestle until homogenous.
Beat the cream with the eggs, add salt and stir everything. Cut the tomatoes into slices about 1/4″ (0.5 cm) thick.
Roll out the puff pastry into a large rectangle, place it in an oiled oven dish and form walls. Pour the cream mixture onto the puff pastry.
Arrange the tomatoes on top, sprinkle them with salt. Bake the pie for 20 min. at 390°F (200 °C).
Chop the parsley finely and sprinkle the hot pie with it. Serve right away.
