1/2 17.3 ounce package
puff pastry, defrosted
yellow onions, thinly sliced; 2 large onions
3 large cloves
garlic, cut into slivers
dry white wine
thyme leaves, minced fresh
Parmesan cheese, grated
garlic-and-herb goat cheese
tomatoes, cut into 8 1/4-inch thick slices
basil leaves, julienned
Parmesan cheese, shaved with a vegetable peeler
- 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 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.
- 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 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.
- Bake for 20 to 25 minutes, until the pastry is golden brown. Serve hot or warm.
Adapted from Barefoot Contessa Back to Basics
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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