Finely chop the garlic and roughly dice the melanzane. Sauté the garlic and melanzane in a frying pan with hot olive oil and cook the liquid. Let the eggplant mixture cool down a little bit and then stir in 2 egg yolks and 2 tbsp of crem fraiche and blend with a hand blender.
Spread the puff pastry on it and form 6 round cookies, about 12 cm thick on average. Spread the eggplant mixture evenly on top, leaving an edge of puff pastry about 1 cm wide free.
Cut the salmon into narrow slices and spread evenly on the eggplant mousse, seasoning with salt and pepper. Cut the tomatoes into slices and spread evenly on the cookies. Spread a tray with parchment paper, place the cookies on it and bake in the oven for 15 min at 200 °C.
Chop the capers and the parsley. Heat a little butter in a frying pan until it becomes creamy and then sweat the capers in it. Thin the sauce with a little water. Evenly distribute the remaining crem fraiche and the parsley among them and season strongly with a little salt and freshly ground pepper.
Drizzle the baked tartes with the caper butter before serving.
Serve with the following entrée: Iced watercress and cucumber soup.
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