Tomato Bisque With Puff Pastry Crust - cooking recipe

Ingredients

1 small onion, chopped
1 tablespoon garlic, minced
2 tablespoons olive oil
1 (28 1/2 ounce) can whole peeled plum tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
salt & freshly ground black pepper
1 cup tomato juice
1/2 cup heavy cream
4 ounces goat cheese, cut into 4 slices
1 sheet frozen puff pastry, thawed
1 egg yolk
1/4 cup milk

Preparation

In large saucepan over medium heat, cook onion and garlic in oil until softened. Add tomatoes and bring to a boil, then reduce to a simmer. Add seasonings and simmer for about 30 minutes. Add tomato juice; puree in a blender. Add heavy cream and heat until very hot.
Cut rounds of puff pastry about 1/2-inch larger than the size of your soup bowls. Refrigerate pastry between sheets of wax paper. Mix egg yolk and milk for egg wash in a small bowl.
Preheat oven to 400 degrees. Place hot soup into bowls. Add a slice of goat cheese to each bowl. Wet the rim and outside edge of the bowl, and top each with a round of puff pastry. Press on the edges of the dough so it sticks to the bowl. Brush a thin layer of egg wash all over pastry and place bowls on a baking sheet in oven. Bake for 5-10 minutes until pastry is nicely browned. Serve immediately.