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Tomato and Goat Cheese Tarts

Tomato and Goat Cheese Tarts
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These tarts are a classic in my opinion. The only thing that takes time is caramelizing the onions but if you have some on hand (they keep for days in the refrigerator and I’ve heard you can successfully freeze them), this elegant meal comes together in about half an hour. Ina makes these tarts round but in order to get four, you would have to use two sheets of puff pastry and throw out the perfectly good scraps just to get a pretty shape. I used one sheet and cut the pastry into four rectangles instead – no waste.

You will notice that there is no basil on my tarts. Sometimes I will go to great lengths to get a forgotten ingredient, like walking both unwilling boys up to our neighborhood market only to find that they forgot to carry my forgotten ingredient and then piling both boys – still unwilling – in the car to find a market that does carry it. This was not one of those times. I’m sure the basil would have taken these delicious tarts over the top and they certainly would have looked prettier, but I’m all right with what I got.

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 17.3 ounce package
    puff pastry, defrosted
    Olive oil
  • 4 cups
    yellow onions, thinly sliced; 2 large onions
  • 3 large cloves
    garlic, cut into slivers
  • 3 tablespoon
    dry white wine
  • 2 teaspoon
    thyme leaves, minced fresh
  • 4 tablespoon
    Parmesan cheese, grated
  • 4 ounces
    garlic-and-herb goat cheese
  • 2 large
    tomatoes, cut into 8 1/4-inch thick slices
  • 3 tablespoon
    basil leaves, julienned
  • 2 ounces
    Parmesan cheese, shaved with a vegetable peeler
  1. 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.
  2. Preheat the oven to 425°F.
  3. Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic.  Sauté 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 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.
  4. 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.
  5. Place one-quarter 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.
  6. Bake for 20 to 25 minutes, until the pastry is golden brown.  Serve hot or warm.

Adapted from Barefoot Contessa Back to Basics


Nutritional Information

Makes: 4 servings
  • Calories188
  • Carbohydrates18.4g
    • Dietary fiber3.3g
  • Cholesterol17mg
  • Fat8.1g
    • Saturated fat4.0g
  • Sodium318mg
  • Protein9.9g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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