by Heena
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my 18 recipes »
A&M's Testing Notes:
Expand CollapseHeena's Notes:
ExpandFor the tomatoes: Ask a question about this ingredient
8 ripe tomatoes, preferably roma or plum Ask a question about this ingredient
3 tablespoons olive oil Ask a question about this ingredient
Salt and freshly ground pepper, to taste Ask a question about this ingredient
For the pesto: Ask a question about this ingredient
1 cup fresh basil, tightly packed Ask a question about this ingredient
1/2 cup arugula, tightly packed Ask a question about this ingredient
1/2 cup fresh cilantro, tightly packed Ask a question about this ingredient
3 tablespoons walnuts Ask a question about this ingredient
5 small strawberries Ask a question about this ingredient
1 ounce fresh mozzarella, grated or roughly torn to small bits Ask a question about this ingredient
1/2 cup olive oil Ask a question about this ingredient
Salt, to taste Ask a question about this ingredient
For the tart: Ask a question about this ingredient
2 10×10 inch sheets butter puff pastry, store-bought or homemade as you prefer Ask a question about this ingredient
6 ounces fresh mozzarella, cut into thick slices Ask a question about this ingredient
Preheat the oven to 200⁰F.
Ask a question about this stepCut 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.
Ask a question about this stepMake 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.
Ask a question about this stepPreheat the oven to 350⁰F.
Ask a question about this stepRoll 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.
Ask a question about this stepBake in the preheated oven for 30-40 mins until the pastry is golden.
Ask a question about this stepDo-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.
Ask a question about this stepThank you! I'm so very glad I could help you make something you liked with that delicious mozzarella :)
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)
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!
monica
www.balleindianfod.com
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!
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!”
Thanks to drbabs for her instructive comment and to Heena, for being incredibly gracious about the insulting remark. No wonder you are a winner ;)
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. :)
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,
How lovely! Thanks for sharing.
Heen, can I use whole tomatoes that I canned last summer...this years tomatoes are a few months from ripening?
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.)
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.
this recipe sounds ghastly!!! Yuck
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)
We encourage constructive conversations about cooking on food52 -- everyone is welcome to participate, and we look forward to you doing so with good will.
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
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"....in order to be a great cook, you need a spirit of adventure, and unless you try something you can't really be so
judgmental...!