Slow Roasted Tomato and Mozzarella Galettes

By emp1438

Ingredients

• For the tomatoes:
• Serves 2 8-inch galettes/tarts
• 8 ripe tomatoes, preferably roma or plum
• 3 tablespoons olive oil
• Salt and freshly ground pepper, to taste
• For the pesto:
• 1 cup fresh basil, tightly packed
• 1/2 cup arugula, tightly packed
• 1/2 cup fresh cilantro, tightly packed
• 3 tablespoons walnuts
• 5 small strawberries
• 1 ounce fresh mozzarella, grated or roughly torn to small bits
• 1/2 cup olive oil
• Salt, to taste
• For the tart:
• 2 10×10 inch sheets butter puff pastry, store-bought or homemade as you prefer
• 6 ounces fresh mozzarella, cut into thick slices

Details

Adapted from food52.com

Preparation

Step 1

Preheat the oven to 200⁰F.

Cut off the stem-end of the tomatoes and slice them in half length-wise.
Scoop out the seeds, juice and the stem, if it is tough.
Gently toss the tomatoes with the olive oil, salt and pepper. Place tomatoes on a baking sheet, cut side up. Bake in the preheated oven for 3 1/2 hours.


Make the pesto:
Roughly chop the basil, arugula and cilantro leaves in a food processor.
Add the walnuts, strawberries and mozzarella and process.
Drizzle the olive oil slowly and process to a smooth paste. Season with salt.


Preheat the oven to 350⁰F.

Roll out the puff-pastry into 2 10-inch rounds. Place on parchment paper on a baking sheet. Spread a layer of pesto (about 2 tablespoons) on the pastry, leaving a 1 1/2 inch border. (You'll have pesto left over.) Layer 8 tomato halves on each pastry round followed by slices of mozzarella. Fold the border over the filling, pleating the edges.


Bake in the preheated oven for 30-40 mins until the pastry is golden.


Do-ahead: The tomatoes and pesto can be made ahead. Stored in an airtight container in the fridge, they will keep for several days. They are also good over grilled bread or pasta.