Tomato & Goat Cheese Tarts
Food Network's Barefoot Contessa & Dana Treat
Make 4 individual tarts
I saw the episode for Barefoot Contessa and came across the same recipe on Dana's blog, that include square tarts, rather than circular (which I love that idea), and helpful hints on defrosting the puff pastry... enjoy.
Dana's helpful tip: I find the best way to thaw puff pastry is in the refrigerator overnight. For this recipe, you will only use one sheet. Take it out, wrap it in plastic wrap, and place in the refrigerator. Wrap the remaining sheet in plastic and place back in the box and place the box back in the freezer. Now you have one for next time.
- 1/2 package (17.3 ounce) puff pastry, defrosted
- Olive oil
- 4 cups thinly sliced yellow onions (2 large onions)
- 3 large garlic cloves, cut into slivers
- 3 tbsp dry white wine
- 2 tsp minced fresh thyme leaves
- 4 tbsp grated Parmesan cheese
- 4 ounces garlic-and-herb goat cheese, such as Montrachet
- 2 large tomatoes, cut into 8 1/4-inch thick slices
- 3 tbsp julienned basil leaves
- 2 ounces Parmesan cheese, shaved with a vegetable peeler
- Kosher salt and freshly ground black pepper
Unfold the puff pastry sheet on a lightly floured surface and roll it slightly to an 11 x 11-inch square. Cut the pastry into four quarters. Place the quarters on a baking sheet lined with parchment paper.
Preheat the oven to 425°F.
Heat 3 tbsp of olive oil in a large skillet over medium to low heat and add the onions and garlic. Sauté for 15 - 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 tsp salt and 1/4 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 1/2 inch-wide border around each pastry square. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each square, 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 two slices of tomato in the center of each tart. Brush the tomato lightly with olive oil and spring with basil, salt and pepper. Finally scatter 4 or 5 shards of Parmesan on each tart.
Bake for 20 - 25 minutes, until the pastry is golden brown. Serve hot or warm.