Ingredients: |
Ingredients: 1 package (17.3 ounces/2 sheets) puff pastry, defrosted
good olive oil
2 c. thinly sliced yellow onions
3 large garlic cloves, cut into think slivers
kosher salt and freshly ground black pepper
3 T. dry white wine
2 tsp. minced fresh thyme leaves
4 T. freshly grated Parmesan cheese
4 oz. garlic-and-herb goat cheese, such as Montrachet
1 large tomato, cut into 4 (¼-inch thick) slices
3 T. julienned basil leaves
2 oz. Parmesan cheese, shaved with a vegetable peeler (use more if desired)
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Directions: |
Directions:Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11x11 inch square. Using a 6 inch wide saucer or other round object as a guide, cut 2 circles from the sheet or puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.
Preheat the oven to 425º.
Heat 3 T. of olive oil in a large skillet over medium to low heat and add the onions 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 ½ tsp. salt, ¼ tsp. 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 sharp paring knife, score a ¼ 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 one-quarter of the onion mixture on each circle, again staying within the scored edge. Crumble 1 oz. of the goat cheese on top of 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. Finally, scatter 4 or 5 shards of Parmesan on each tart.
Bake for 20-25 minutes, until golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm. |
This recipe for Tomato & Goat Cheese Tarts is from