"Love this recipe, it's my go to when I want to impress. I always use the puff pastry instead of making my own. Make sure you use the parchment paper, this tart trashes a cookie sheet.""

"I added 1/2 tsp fresh thyme and 1 clove chopped garlic to each batch of mushrooms. I also used a mix of wild mushrooms instead of just portobellas. I added mozzerella with parmesan between layers. I also toned down the salt in the sauce, I find Ina has a very heavy hand with salt. Made it the day before, increased baking time by about 15 minutes. ""

"As written, this is WAY to salty, I almost didn't add the 2 tsp salt since I knew the cheese was salty, but Giada is usually right on with her seasonings. I will make this again, but will decrease the salt and maybe even omit it all together.""

"I don't even like pork chops that much, but I love this recipe. The fennel/tomato sauce is delicious! Very easy to cut recipe in half for small families, thanks Giada!"

"First of all, I bought Italian Fontina as suggested, it's $20/lb and you need 1 1/2 lbs. Second, the cheese has a very strange odor and made my whole kitchen smell funky. I followed another reviewers suggestion and cut the salt to 1/2 tsp, 1/4 tsp probably would have been better. Next time I would also cut back the oil too, a little greasy. Not one of my favorites from Ina."