Oh my goodness, these tarts are pretty amazing! The best part is, they look elegant but they are super simple to make. So much flavor all layered up on a flaky puff pastry, so delicious!
all prepped, ready for the oven
Tomato & Goat Cheese Tarts
adapted from: food network
1 package (2 sheets) puff pastry, defrosted
4 cups thinly sliced or chopped yellow onions (about 2 large onions or 1 bag of chopped onions from Trader Joe's)
3 large garlic cloves, chopped or cut into thin slivers
1 large shallot thinly sliced
3 tablespoons dry white wine
2 teaspoons minced fresh thyme leaves (if you don't add this, it will still taste great)
4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a veggie peeler
4 ounces garlic-and-herb goat cheese (plain works well too)
1 large tomato, cut into 4 (1/4-inch-thick) slices
3 tablespoons julienned basil leaves
- Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square.
- Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all.
- Place the pastry circles on 1-2 sheet pans lined with parchment paper and refrigerate until ready to use.
- Preheat oven to 425 degrees.
- Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions , shallot and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet.
- Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
- Using a paring knife, score a 1/4-inch-wide border around each pastry circle.
- Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.
- Place 1/4 of the onion mixture on each circle, again staying within the scored edge.
- Crumble 1 ounce of goat cheese over the onions. Place a slice of tomato in the center of each tart.
- Brush the tomato lightly with olive oil and sprinkle with basil, salt and pepper.
- Scatter 4 or 5 shards of Parmesan on each tart.
- Bake for 20 to 25 minutes, until the pastry is golden brown.
These tarts are perfect as an appetizer or for dinner served with a tossed green salad.