6 individual Mallorcan ensaimadas (not sprinkled with sugar) 6 ripe medium-sized tomatoes 1 leek Natural Es Trenc sea salt Fresh basil Freshly ground black pepper Mallorcan extra virgin olive oil

Cut each tomato into 8 segments. Peel each segment and separate the middle part, putting it all on kitchen paper. Finely chop the leek and the central part of the tomatoes, mix them together and season. Put the mixture on top of the ensaimadas and cover with the outer segments of the tomatoes. Brush with oil and bake in the oven at 175 º for 6 or 7 minutes.

Serve covered with rock salt and decorate with fresh basil leaves and a few drops of olive oil.