Cooking time: 30 min

5-10 servings

A closeup of two square pastries with Toonish tomat, kale, and pomegranate seeds.


  • 1 pack of puff pastry plates (5 pcs)
  • 2 dl crème fraîche
  • 1 tbsp plant-based milk
  • ½ package saffron
  • 2 dl plant-based cream cheese
  • 1 jar Toonish tomato
  • 1 small clove of garlic
  • ½ lemon, lemon zest
  • Sea salt flakes and freshly ground black pepper
  • 100 g kale
  • 1 pomegranate, seeds
  • Olive oil, for frying


  1. Preheat the oven to 180 °C (hot air) or 200 °C (standard).
  2. Let the puff pastry squares rest at room temperature for 15-20 minutes before baking.
  3. Heat plant-based milk in a bowl and add the saffron while stirring. Stir in cream cheese, crushed garlic, Toonish Tomat, and lemon zest. Taste with salt and freshly ground black pepper.
  4. Spread a layer of saffron cream cheese on each puff pastry. Bake in the middle of the oven for about 10 minutes. Take out the baking sheet. Add kale and bake for another 5 minutes.
  5. Remove the baking sheet from the oven and let it cool. Top with pomegranate seeds. Enjoy!
A red circle that says 100% plant-based fish

More recipes

A closeup of a crispy taco with Toonish.
Jennie Walldén
By Jennie Walldén

Crispy Cheesy Toonish Taco

A plate of Sriracha noodles with coriander and a tub of Hooked Toonish in the background.
Jennie Walldén
By Jennie Walldén

Toonish Sriracha Noodles