Adapted from Philippe Jeanty, Bistro Jeanty in Yountville

Ingredients for 6 servings

• 6 – 7 ripe medium-sized tomatoes, cored and quartered (2.5 lb)
• 1/2 cup unsalted butter
• 1 medium-sized yellow onion, sliced
• 6 garlic cloves
• 1/4 cup tomato paste
• 1 bay leaf
• 1-1/2 teaspoons whole black peppercorns
• 1 teaspoon dried thyme
• 1 cup water (use only if tomatoes are not ripe and juicy)
• 4 cups heavy cream
• 1 to 2 tablespoons butter
• salt to taste
• 1/ 2 teaspoon ground white pepper
• 1 pound puff pastry
• 1 egg beaten with 1 tablespoon water

Melt the 1/2 cup butter in a large stockpot over medium-low heat. Add the onions, cover and cook for about 5 minutes. Do not let the onions color. Add the tomatoes, garlic, tomato paste, bay leaf, peppercorns, thyme and water if needed. Simmer over low heat for 30 to 40 minutes, until the tomatoes and onions are very soft.

Purée in a blender, working in batches, or use a handheld immersion blender; strain. Return the soup to the pot.

Add the cream, salt, white pepper and the remaining 1 to 2 tablespoons butter to taste. Bring soup back to a boil. Let soup cool for 2 hours or overnight (in the refrigerator).

Divide soup among six 8-ounce ovenproof soup cups or bowls. Roll out the puff pastry to 1/4 inch thick. Cut six rounds slightly larger than your cups or bowls. Paint the dough with the egg wash and turn the circles egg-wash side down over the tops of the cups, pulling lightly on the sides to make the dough tight like a drum.

Preheat oven to 450°F. Lightly paint the top of the dough rounds with egg wash without pushing the dough down. Bake for 10 to 15 minutes, until the dough is golden brown. Do not open the oven door in the first few minutes or the dough will fall. Serve immediately.