Peel the garlic and cut into fine slices. Peel and slice the onion. Wash and clean the tomatoes, cut them into slices. Drain the shrimps. Heat the olive oil, fry the shrimps in it at high heat, take them out.
Steam garlic, onion, bay leaf and tomatoes in hot oil for about 10 minutes. Deglaze with 1 litre water. Season with salt and pepper and let it boil for about 30 minutes. Wash the rocket and chop roughly. Add olives, shrimps and rocket to the soup 5 minutes before the end of cooking time. Season to taste with salt, pepper and vinegar. For the pine sticks, place 2 slices of puff pastry on top of each other and defrost. Roll out on a slightly floury work surface for about twice as long. Cut into 4-6 strips each. Spread with whisked egg yolk and sprinkle with pine nuts.
Season to taste with salt, pepper and vinegar. For the pine sticks, place 2 slices of puff pastry on top of each other and defrost. Roll out on a slightly floury work surface for about twice as long. Cut into 4-6 strips each. Spread with whisked egg yolk and sprinkle with pine nuts. Place on a baking tray lined with baking paper. Bake in a preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for 5-8 minutes until golden brown