Serves 4 - 6
150g mozzarella cheese
6 garlic cloves ( I didn't use that many)
2 tablespoons medium-grain semolina (not quite sure why this was necessary)
200g block store-bought butter puff pastry
2 sprigs of rosemary, leaves picked
1 bunch of tarragon, leaves picked (I used dried)
Preheat the oven to 180C. Cut the tomatoes into 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.