Show: Down Home With the NeelysEpisode: It's Neely Italian
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Preheat oven to 400 degrees F.
Roll out the puff pastry dough on a lightly floured surface to form a rectangle less than 1/4-inch thick. Place on top of a cookie sheet, lined with parchment paper. Brush dough with egg wash. Bake for 10 minutes.
Cover baked dough with pesto. Add sliced tomatoes and mozzarella on top. Bake for another 5 minutes or until cheese melts.
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Photo: The Neely's Caprese Tart Recipe
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By amyjplatt_8504374
Garden City, NY
on March 24, 2012
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OK. I think I have hit on the way to make the crust less soggy. I too loved this tart but found the dough to be somewhat soft and greasy. So, I experimented with it and this is what I found. After baking the crust in the oven, let it cool. Then, add the Mozzarella cheese FIRST and then spread on the pesto sauce, followed by the tomatoes. This way the oil in the pesto sauce does not soak into the puff pastry but stays on top of the Mozzarella cheese and the crust is not soggy. Hope this helps as this is a delicious caprese tart.
By cidraq
on June 27, 2011
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it was easy and tasty I would recommend it I will make it again
By blanga
Minneapoli, MN
on June 25, 2011
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I am making these to bring to a party tonight and had to make a test batch to make sure I liked them enough! Wow! Did I ever! Yum! I made accroding to the directions, but instead I used small Campari tomatoes and laid the slices out evenly next to each other, then topped each tomato slice with an equal sized piece of mozzerella. This way when I cut them out into appetizer portions each one looks the same and I have to say it does look so much better than the Neely's version (sorry Neely's. I also drizzled with balsamic vinager during the last 5 minutes of cooking time. Once out of the oven I topped each mozzerella slice with a piece of torn fresh basil and fresh ground black pepper. I am really happy with the results and think this will become an appetizer that I will make again and again!
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