Slow Roasted Tomato And Mozzarella Galettes

By Food52
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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

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