I invited some friends over for a dinner party for the first time in a long time. This was a couple of their first time over to our place and I wanted to impress them with an easy menu but looked like I had spent all day in the kitchen. Of course I turned to my favorite chef, Ina Garten, for this!
This tart turned out so delicious and it was a easy to make. Anything with puff pasty looks impressive. I assembled the tarts in advanced and refrigerate until my guests arrived. Then I popped them in the oven and voila!
Tomato and Goat Cheese Tarts
recipe by Ina Garten
1 package (17.3 ounces/2 sheets) puff pastry, defrosted
2 large yellow onions, sliced
3 large garlic cloves, cut into slivers
Salt and pepper
3 tablespoons dry white wine
2 teaspoons minced fresh thyme leaves
4 tablespoons freshly grated Parmesan, plus 2 ounces
4 ounces herb goat cheese
2 large tomato, cut into 8 slices
3 tablespoons julienned basil leaves
Unfold 2 sheet of puff pastry on 2 sheet pans lined with parchment paper and refrigerate until ready to use.
Preheat the oven to 425 degrees F.
Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute 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 teaspoon salt, 1/4 teaspoon 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 1/4-inch-wide border around each pastry. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each sheet, staying inside the scored border.
Place 1/2 of the onion mixture on each sheet, again staying within the scored edge. Crumble goat cheese on top of the onions. Place 4 slices of tomato in each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, sprinkle 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.