Mozzarella tart recipe

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  • Serves 6
  • 20 mins to prepare and 30 mins to cook
  • 225 calories / serving
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Preheat the oven to 180°C (350°F/Gas 4). Cut the tomatoes into 5 mm (1⁄4 inch) slices. Do the same with the mozzarella. Peel and slice the garlic cloves. Roll out the pastry and scatter the semolina over.

Arrange the tomato slices on the pastry so that they overlap, then add the garlic, rosemary leaves and mozzarella. Season, scatter over the tarragon and drizzle with olive oil. Bake for 30 minutes.

365 Good Reasons to Sit Down and Eat by Stephanie Reynaud, published by Murdoch Books. Recipes for every day of the year in Stephane Reynaud's quirky culinary almanac. Order the book online. 




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  • Ingredients

  • 6 tomatoes
  • 150g (5 1⁄2oz) mozzarella cheese
  • 6 garlic cloves
  • 2 tablespoons medium-grain semolina
  • 200g (7oz) block store-bought butter puff pastry
  • 2 sprigs of rosemary, leaves picked
  • sea salt
  • 1 bunch of tarragon, leaves picked
  • olive oil
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  • Energy 936kj 225kcal 11%
  • Fat 13g 19%
  • Saturates 8g 40%
  • Sugars 3g 3%
  • Salt 0.1g 0%

of the reference intake
Carbohydrate 18.9g Protein 8g Fibre 1.5g


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