Tomato and Mozzarella Tarts

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This did great. I had no problem with sogginess. And for my non-tomato lovers I used slices of eggplant or zucchini. Also a hit.

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love them. make sure your tomato is thin.

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I watched Bobby make this recipe. Bake the pastry first for 5 min, add the stuff and then bake again. No sogginess. Also pat dry your tomatoes between paper towels.

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I have read all of the reviews, and I agree, I have gotten ones that I have felt to be a bit soggy. I personally like to put a touch of parm on while baking. It seems to give a nice crust. I have also found that kicking the broiler on for a bit at the end give the cheese a nice brown top. As a side note, I did use the french bread idea, but I used a roasted onion/red pepper spread to go on the bread, over the parm, but under the tomato. Crazy good. My mother asks ME to make something for Sunday lunch. Doesn't happen often. I suggest giving it a try. Even a little soggy, these things are the bomb!

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This is a variation of the Tomato Tarts recipe in "PAULA DEEN & Friends." My coffee group loves these, and I've prepared both variations. I thought it better to cut the pastry into rectangles to avoid waste. When pricking the pastry to prevent too much puff, I left a margin that would rise high enough to contain the cheese and keep it from running onto the pan. Brushing the pastry with olive oil before adding toppings helps prevent sogginess, as does drying the tomato rounds on paper towels. I have to agree that the recipe is not written as precisely as it should be. If it were, the recipe would be a success every time and truly delicious.

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TOTAL FLOP!! Paula needs to be exact when writing her recipes to include improvment in her baking time and ingredients amounts. I followed the puff pastry oven time EXACTLY...they were flat! Not having used puff pastry b4 I thought they'd puff up after i rebaked them with the tomato, basil, mozzarella toppings. They never rose up but remained flat, soggy and an expensive experiment. Third Paula's recipe failure. Won't use her recipes again!

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Good....not great! This recipe is ok but I agree with reviewer asmoldt40 of Defiance posted on 5-1-2010, the BEST
recipe for this combination of garden flavors is to forget the puff pastry and use garden fresh tomatoes
hand picked and direct from the vine, and finish with a splash of top quality balsamic vinegar and sea salt.
Tomato, mozzarella and basil is too good a combo to mess around with. Also suggest that everybody consider the great tip posted by
france59ak of San Antonio, posted on 5-11-09 to sprinkle the tomato slices with salt and let them sit on paper towels for awhile before placing them on the puff pastry- this did help reduce the sogginess for me; Thanks for sharing !

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Awesom appetizer. I love just about anything with Puff Pastry. Keep those recipes coming.

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Just made them and they turned out delish! Used the puff pastry, thin slices of tomato and accidently put the parm cheese on after baking the pastry for 5 mins. I followed the rest of the directions and it is definitely a keeper. It's like your own little pizza appetizer. Made some with just the parm & mozzarella, they turned out great! Will try substituting the puff pastry to lower the caloric intake with something more waistline friendly :

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What a waste of great ingredients. These would have came out much better on French bread. The pastry was too crumbly and tasteless. We trashed them ;(