Slow Roasted Tomato and Mozzarella Galettes

By • June 18, 2010 19 Comments

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Author Notes: This is the quintessential summer tart. A fresh pesto prepared with basil, arugula, cilantro, walnuts, mozzarella and strawberries (yes, that's not a typo) brings in whiffs of a summer garden. Ripe tomatoes are roasted long and slow till their flavor becomes concentrated. In a case of puff pastry and under a layer of fresh mozzarella, the tarts are baked until golden. You can make these into rustic, free-form galettes or in a tart pan. Either way, all you'll long for is a picnic. - HeenaHeena

Food52 Review: Gently slow-roasting the tomatoes concentrates their wonderful flavor -- it's well worth waiting three and half hours to make them. The strawberries add a little bit of sweetness that nicely compliments the tomatoes. You can mix and match the herbs in the pesto to suit your own preferences. - Stephanie
The Editors

Serves 2 8-inch galettes/tarts

  • 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 10×10 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.

More Great Recipes: Galettes|Picnics|Entrees|Pies & Tarts|Pizza

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Comments (19) Questions (1)


12 months ago SunBunny

Look incredible! I love that you added strawberries. I've tried this before and it's awesome!!!


about 5 years ago MonkeyBusiness

Just to let you know that I searched "Mozzarella" as I purchased too much for another recipe and found this...I made it and it was delicious, the addition of the strawberries was
inspired....the operative word from thelastcource was "sounds" order to be a great cook, you need a spirit of adventure, and unless you try something you can't really be so


about 5 years ago Heena

Thank you! I'm so very glad I could help you make something you liked with that delicious mozzarella :)


about 5 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

So glad this gorgeous, delectable looking recipe received EP honors. Love it! Am looking forward to local tomatoes, to make this. I know it will be an instant favorite here. Congrats!! ;o)


about 5 years ago Heena

Thank you! It's so worth putting on that oven even in summer.


about 5 years ago monica's spicediary

hi heena, this recipe looks pretty awesome n seem perfect for summer. can't wait to try it. love the addition of the strawberries too!



about 5 years ago Heena

Thanks Monica!


about 5 years ago emmanation

I'm fascinated by the strawberries. I actually have just a few coming to ripeness in my garden right now- maybe this is the perfect use for them!


about 5 years ago lapadia

To Heena and all Food52ers: Forget about thelastcourse and he/she’s comment directed towards this Lovely recipe, especially when thelastcourse directed 3 other distasteful comments towards other mozzarella recipes…within minutes of this one! Clearly, thelastcourse is not having a fun time with the spirit of Food52! So forget about it and “Let life get our best today and everyday!”


about 5 years ago Lizthechef

Thanks to drbabs for her instructive comment and to Heena, for being incredibly gracious about the insulting remark. No wonder you are a winner ;)


about 5 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Heena, this sounds so creative and interesting, I'd love to know what inspired the use of strawberries! I think I'll be giving it a try the next time I have a picnic. :)


about 5 years ago Heena

I wanted something to add just a hint of sweetness - you know, gone before you can catch hold of it. My eyes fell on the strawberries (which I can't stop buying) and wondered if that would work. I googled it and Clotilde of the lovely Chocolate & Zucchini had done it before, so I ran with it. And it works,


about 5 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

How lovely! Thanks for sharing.


about 5 years ago dymnyno

Heen, can I use whole tomatoes that I canned last summer...this years tomatoes are a few months from ripening?


about 5 years ago Heena

Do you mean for roasting or directly in the tart? For roasting, you'd need meaty tomatoes with no juice and the skin on. If not, I think you can use the tomatoes directly on the tart, just make sure there isn't too much juice or the tart will become soggy.
(I don't have too much experience with canned tomatoes. So if other readers do, please jump in.)


about 5 years ago Heena

Thanks drbabs for the support. And thelastcourse, except for negative comments on each one of my recipes, I haven't seen any other contribution. Please let me know what did not appeal to you and I can try and explain it. But as a person who has been cooking for very long, let me assure you that I would not subject people to a 'ghastly' recipe.


about 5 years ago thelastcourse

this recipe sounds ghastly!!! Yuck


about 5 years ago drbabs

Barbara is a trusted source on General Cooking.

Hey, thelastcourse. If you look around the site, you'll notice that the members of this community support each other and make constructive comments. Is there some suggestion you would make that would make this more palatable to you? Helpful feedback is always welcome. "Ghastly" and "yuck" aren't helpful. (IMHO)


about 5 years ago Amanda Hesser

Amanda is a co-founder of Food52.

We encourage constructive conversations about cooking on food52 -- everyone is welcome to participate, and we look forward to you doing so with good will.