For those of you who know me, you know I love to cook. For those of you who don’t know me, that doesn’t mean I am a chef. I am very competent at following a recipe and absolutely love the whole process of making a meal. Caveat: I do not bake. I cook. This recipe is exceptional and is found in one of my favorite cookbooks of all times….Barefoot Contessa, Back to Basics. I have dog eared so many recipes in this one book. I say if you don’t have it, buy it.
Tomato and Goat Cheese Tarts has a few steps and I am not going to lie, it takes a bit of time; however, the results are so worth it. It is a great option for a vegetarian dinner as well and I have a few vegetarians in my friend group. So let’s begin….I even have pics!
First thing, preheat oven to 425. If you are unfamiliar with puff pastry, acquaint yourself with it. It is a fantastic ingredient. For this recipe, just unfold a puff pastry sheet on a floured surface (don’t forget to flour your roller) and roll it lightly into an 11×11 square. Now, that is the instructions from Ina Garten. I just rolled it out. I’m not really a measurer. I use one of my cup saucers and cut out two circles from each sheet. Then I take a knife out and score around each circle leaving an 1/4 inch border. Take a fork and prick the center and sprinkle on some parmesan.
Then you are going to cut 2 large onions into slices and sauté them for about 20 minutes or so. Throw in 3 slivered cloves of garlic. When there is hardly any moisture, add the wine, thyme, salt and pepper. Cook another 10 minutes and remove remove from heat.
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.
Here is a good set of pics to show you the final steps! This is really tasty and especially if it is still warm. I am thinking about making this for a bridal shower but in mini appetizer size! I will post pics if I do!