BB: Tomato and Goat Cheese Tarts
If I could hug Anne at Anne Strawberry for choosing this recipe, I give her the biggest squeeze!! These tarts were without a doubt some of the best food I’ve tasted in ages. I think I may have moaned a little while eating my tart. I must have passed this recipe 2 dozen times while going through Back to Basics and never once considered trying it. So leave it to a BB challenge to force me to test it out…not that I’m complaining now!!
The only change I made to the recipe was to swap out the goat cheese for feta as I’ve never been a fan of goat cheese. Feta has quickly become one of Kyle and my favorite cheeses so I knew that it would work out well in the recipe. It softened nicely and added a nice tangy flavor to the sweet and savory onion mixture and was actually a great complement to the salty Parmesan cheese. I halved the recipe and made two tarts and totally regretted only having one tart for each of us. I could have easily put away a second one but we ended up pairing them with grilled pork chops so there definitely was plenty of food for dinner. If you’re looking for a something different and have a few extra mintues (this was not a quick recipe!), definitely give this one a try!!
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Tomato and Goat Cheese Tarts
- 1 package (17.3 ounces/2 sheets) puff pastry, defrosted
- Good olive oil
- 4 cups thinly sliced yellow onions (2 large onions)
- 3 large garlic cloves, cut into thin slivers
- Kosher salt and freshly ground black pepper
- 3 tablespoons dry white wine
- 2 teaspoons minced fresh thyme leaves
- 4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
- 4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
- 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 2 sheet pans lined with parchment paper and refrigerate until ready to use.
- Preheat the oven to 425 degrees F.
- Heat 3 tablespoons 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 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 sharp 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 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 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.