Preparation:

Cut the Puff pastry in circle (diameter about 10 to 12 cm) set aside. Cut the mushrooms in dices, chop onion and garlic very fine, and wash the Snails. In a pan, pan-fried garlic and onion then add the mushroom dices, continue to pan-fried for a couple of minutes then add the Snails, pour some chicken stock, white wine and paprika then add the cream. Let it boil and reduce for 3 minutes, place in round cake tins, set aside. Get the puff pastry circles and bake until a bit more than half cook. Get the cake tins and place on the top the puff pastry, bake for 10 minutes. Turn over the tins in the middle of each plate.
For the sauce:
Pan-fried chopped Garlic and Onion together, add the chicken stock, white wine and cream plus a tea spoon of tomato paste, boil for a few minutes then add some chopped parsley and thyme. Pour nicely some of this sauce around the Snails Tart. Decorate with some tomato dices. Bon appetit.