Tomato And Goat Cheese Tarts
Serves: 4
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
54
Spice
49
Sweetness
59
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 tbsps
White Wine (dry)2 tsps
Thyme Leaves (minced fresh)4 tbsp
Freshly Grated Parmesan3 tbsps
Basil Leaves (julienned)Directions:
1
Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle
2
Watch how to make this recipe
3
Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square
4
Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps
5
Repeat with the second pastry sheet to make 4 circles in all
6
Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use
7
Preheat the oven to 425 degrees F
8
Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic
9
Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet
10
Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned
11
Remove from the heat
12
Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border
13
Place 1/4 of the onion mixture on each circle, again staying within the scored edge
14
Crumble 1 ounce of goat cheese on top of the onions
15
Place a slice of tomato in the center of each tart
16
Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper
17
Finally, scatter 4 or 5 shards of Parmesan on each tart
18
Bake for 20 to 25 minutes, until the pastry is golden brown
19
The bottom sheet pan may need an extra few minutes in the oven
20
Serve hot or warm