My last installment for the 365 Challenge. This time, it’s Stephane Reynauld’s recipe for Mozzarella Tart. This is a very easy recipe to follow – and it is similar to many tomato and mozzarella tarts. However Reynauld’s recipe called for rosemary and tarragon, which is unique as many other recipes use basil. I guess this is significantly more ‘french’ as basil, tomato and mozzarella is known to be an italian combination.
The recipe also says that medium grain semolina is used to scatter on the pastry before layering the tomatoes. This is so the semolina will absorb the juice of the tomatoes and thus prevent the pastry from becoming soggy. Unfortunately, I do not have semolina ready in my pantry and wasn’t about to buy a bag just to use two tablespoons of it. So I went onto trusty google to seek out a solution.
Many other recipes recommended baking the pastry for a bit first before adding the tomatoes. This works for me – so I pierced the pastry with a fork (to prevent it from rising too much), brushed it with egg wash, sprinkled some grated parmesan (I just can’t help myself!) and baked the pastry for about 5 minutes. This allowed the pastry to pre-cook for a bit. Once removed from the oven and cooled a little, I layered the tomatoes, cheese and herbs according to the recipe.
Instead of one large tart, I made baby versions of it, using two sheets of ready-rolled puff pastry and splitting into four squares. Very easy, very delicious. It kinda turned out to be posh herby versions of an open faced grilled cheese and tomato croissant. Yum.
Original recipe serves 6
150g mozzarella cheese
6 garlic cloves
2 tbsp medium-grain semolina
200g butter puff pastry
2 sprigs rosemary, leaves picked
fleur de sel
1 bunch tarragon, leaves picked
Preheat oven to 180 deg C.
Slice tomatoes into 5mm slices, do the same with mozzarella. Peel and slice garlic cloves. Roll out pastry and scatter semolina over.
Arrange tomatoes over pastry so they overlap, then add garlic, rosemary and mozzarella. Season, scatter tarragon and drizzle with olive oil.
Bake in oven for 30 minutes.