The Neely's Caprese Tart

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

it was easy and tasty I would recommend it I will make it again

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very easy to make, incredible tasty! My pastry needed a few more minutes in the oven to get gold and crispy, and don't forget to make some whole with a fork so the puff pastry has room to breathe. SOOOO GOOOOOOOOD!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I loved this recipe. it was very flavorful. Definitely a keeper.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I tried making this and it did not turn out well at all. I had the same soggy crust problem as others even though I took out the seeds in the tomato and dried the mozzarella with a paper towel. My suggestion would be, if you are using a puff pastry, let it cook completely (especially in the middle before adding the toppings. Also, I won't be making this again because it was nothing special and there is no need to add all the fat, from the oil in the pesto and a buttery puff pastry, to an already fresh and delicious caprese salad.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Before you add your tomatoes to the pizza, it may be wise to take out the seeded inner parts of the tomato. This is what gives the tomato most of it's juice and results in a soggy crust. Most pizza restaurants remove them. No matter what you do this recipe will come out pretty greasy as there is a LOT of oil in prepared pesto, but I did not have an issue with the crust being soggy. I used Pillsbury pizza crust from the biscuit section, as that's all my grocery store carried, and fresh mozzarella that i patted dry with paper towels. Pizza dough would probably be better, to me the Pillsbury crust actually tasted like their biscuit dough. All of that aside, the only changes I made were to cut up the tomato and mozzarella smaller to more evenly distribute the pieces, and added a sprinkle of crushed red pepper. After baking, I sprinkled chopped Italian parsley and shaved Parmesan on top. My boyfriend HATES fresh tomatoes and he loved it, so at his request it gets 5 stars rather than 4.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I thought this had good flavor and was easy to make, but I also had the problem of soggy puff pastry. Also, I wish there were a way to distribute the mozzarella and tomato more evenly so that each bite could have a little of both. Note: when you first cook the puff pastry, the middle will puff up, but will come down when you add the pesto and other ingredients.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made the Caprese Tart last night as an appetizer to Christmas dinner and I followed the directions perfectly. But after I added the tomato and mozzorella, the puff pastry was soggy. It tasted wonderful and I know this would be one of my favorite appetizers of all times. Any suggestions on what to do differently? The mozzorella was pre sliced and packaged in lots of juice, but I did try and make sure it wasn't wet when I put it on my tart. Thanks!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this and the ceaser salad and mama's lasagna for a couple of our friends, and everything was incredible. Everyone loved this Caprese tart, it is a great appitizer, and I will be making it again for a large get together I am having....Thanks!!!!