Tomato and Mozzarella Tarts

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I put the parmesan on AFTER the pre 5 minutes of cooking the pastry. They were really good, not soggy at all. I also made a few with just a pile of parm and salt and pepper and they were fantastic! If you follow the directions you should not have a soggy mess. If you put a huge slice of tomato and a bigger piece of Mozz. then that would give you soggy. It worked well, I love it!

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I haven't tried this recipe but it sure looked tasty when Paula and Bobby were fixing them! May I suggest a simple way of enjoying this awesome appetizer. You ditch the puff pastry, too many carbs, and do this the Italian way, room temperature the way tomatoes are supposed to be eaten! First you start with a fresh garden tomato, topped with a thin slice of fresh mozzarella, topped with a fresh basil leaf then drizzled with extra virgin olive oil, a splash of balsalmic vinegar and a pinch of sea salt.Perfect everytime! Great eaten with Chicken Tenders.

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With tomatoes and basil aplenty from my garden, I've been having caprese salad a bit too often the last couple of months, but this recipe added a nice twist to caprese. I overlooked the instruction to add parmesan before baking, so I sprinkled on a little store-bought grated parm just before topping with the other ingredients. (I didn't have fresh parm to grate. These came out PERFECT, and my husband and I both loved them. The tomatoes were a tad too juicy, but I don't think that affected the pastry, it just made them a little drippy when I bit into them. I will definitely be making this recipe again.

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I am sitting here looking at a plate of tomato tarts that are a hot mess. I followed the recipe exactly, but I read the reviews, so I salted and dried the tomatoes on paper towels before making the tarts. The pastry is slimmy and the largest surface of the appetizer is an unappealing paste white. Stick with Ina's tomato goat cheese tart--fabulous.

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I did as the MAN said and baked the puff pastry before adding the cheese. It didn't get crispy, but was not soggy at all. Just remember slice tomatoes and mozzarella thin, that way there is less moisture to deal with.....this recipe sparked ideas for me...like pizza tarts for instance, just add pepperoni and oregano instead of basil...

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I had read the comments before I made them so, I was worried mine would be soggy too. So, I did not put the parm on the first time I baked them. What I did was quite by accident!! Too much going on at once, so once they were browned, they cooled completely before I put them back into the oven with the tomatoes and cheese on them!!! They were the hit of my Mother's day brunch!!!!!

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One possibility that the puff pastry was soggy is that the tomatoes were too juicy/watery. If you sprinkle tomato slices with salt and let sit on paper towels for a short period before placing on the puff pastry, they won't make the pastry soggy! I also do this when making caprese pizza or anything else that requires tomatoes being placed on crust.

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I MADE THIS RECIPE THIS AFTERNOON USING THE REFRIGERATED PIE CRUST INSTEAD OF USING THE PUFF PASTRY AND THEY WERN'T AT ALL SOGGY. THEY WERE CRISP AND DELICIOUS. I BAKED THEM FIRST IN A 425 DEGREE FOR ABOUT 15 MINUTES UNTIL THEY WERE LIGHTLY BROWNED AND THEN JUST CONTINUED AS THE RECIPE STATES.

PLEASE TRY THIS RECIPE WITH THE PIE CRUST. I KNOW YOU WILL BE HAPPY WITH THE OUTCOME.

KATHY CHENAULT
FREDERICKSBURG, VA

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I just made these and while the flavors are great, I had the same problem as the other reviewer - soggy puff pastry! I saw the episode on TV so I knew to put the parm cheese on after cooking and they were still mushy!??!?? I wonder if they need to cook more at the beginning and less once the tomato and cheese are added? Any suggestions?

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In response to why your puff pastry didn't brown, I think it may be because, on the actual episode, they baked the puff pastry WITHOUT parmesan cheese. The parmesan was sprinkled on the pastry AFTER it came out of the oven, then topped with tomato, salt, basil and mozzerella. It then went back into oven for 10 minutes.