Tomato and Goat Cheese Tarts
from the Food Network
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
I started by rolling out my puff pastry dough to a square 11 x 11 inches. I rolled it out on cling wrap, which, if I do say so myself, was a thing of genius. You'll see why in a second. Then I used a bowl (6 inches wide) and cut around the bowl to make the circles. You do two on each sheet of dough.
Once I cut out my circles, I tore the plastic wrap in between the circles and was able to pick it up and flip it over onto the sheet. I then peeled off the cling wrap and they were all ready. Once I cut out all four circles, I put both sheets into the fridge until I was ready for them.
Next, I cut up the two onions and the garlic and added them to a skillet with hot olive oil. I cooked for about 15-20 minutes until they were wilted and the liquid was gone from the pan.
Then I added the fresh thyme, the white wine, the salt and the pepper and cooked for another 5-10 minutes until the onions were lightly browned. At that point, I turned off the heat and set the onions aside.
I then pulled out the dough and cut a border around the edge of the dough. You don't want to cut all the way through the dough, just make an incision part way. Next time, I will make my border thicker, probably closer to 1/2 to 3/4 of an inch thick. I also pricked holes in the center using a fork. (I repeated this step on all four dough circles).
Next, I added a small handful of Parmesan to the center of the dough. Note to self for future: You want the center part of the dough to be smaller and covered in stuff so it doesn't puff up.
Then I piled 1/4 of the onion mixture onto each tart. It should really be more spread out. Don't get me wrong, the tarts tasted amazing but had a little room for improvement in appearance.
Then I crumbled up 1/4 of my mini goat cheese log onto each tart.
After the goat cheese, I added a large slice of tomato on top. Definitely try and find the biggest tomato you can. This was the biggest one I could find at my grocery, but a humungo heirloom one from the farmer's market would have been better. I then brushed the top of the tomato with olive oil, sprinkled it with salt and pepper and piled on a generous amount of basil.
Finally, I added another sprinkle of Parmesan and baked the tarts for 20 minutes at 425 degrees.
While the tarts were baking, I cut up some amazing fresh strawberries to have as well- although that is a terrible picture, I'm sorry!
When the tarts were finished, we gobbled them up! As you can see, the border should have been bigger and the tarts would have benefited from a larger tomato, but boy were they delicious!!!!