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.