Slow Roasted Tomato And Mozzarella Galettes Recipe

Name: Slow Roasted Tomato And Mozzarella Galettes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the tomatoes:; 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 10x10 inch sheets butter puff pastry, store-bought or homemade as you prefer; 6 ounces fresh mozzarella, cut into thick slices

Servings: persons

For the tomatoes:
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 10x10 inch sheets butter puff pastry, store-bought or homemade as you prefer
6 ounces fresh mozzarella, cut into thick slices

1
Preheat the oven to 200?F.
2
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.
3
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.
4
Preheat the oven to 350?F.
5
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.
6
Bake in the preheated oven for 30-40 mins until the pastry is golden.
7
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.

1016

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the tomatoes:, 8 ripe tomatoes, preferably roma or plum, 3 tablespoons olive oil, Salt and freshly ground pepper, to taste, and more.

Yes, Slow Roasted Tomato And Mozzarella Galettes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow Roasted Tomato And Mozzarella Galettes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions