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PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit. PEEL and finely chop the red onion. COMBINE the chopped red onion with creme fraiche and mix well.
Season with pepper and salt. RINSE the coeur de boeuf tomatoes with cold water and pat dry with paper kitchen towels. Use a sharp knife to cut the tomato into beautiful slices, not too thick but also not too thin.
PLACE the puff pastry squares on the oven tray lined with parchment paper. SMEAR a layer of creme fraiche on the puff pastry, leaving the edge free. DIVIDE the coeur de boeuf tomato slices over the puff pastry, but don't overcrowd each pastry square.
Season with pepper and salt. ADD a little bit of grated cheese on top and bake them in the oven for about 10 to 15 minutes, or until golden brown and the cheese has melted beautifully. Enjoy with some fresh dill on top!