1 hr 20 mins
These look awesome! The picture on the recipe page is beautiful and I want to make them as soon as possible. They look manageable for the residednt's - we'll slice them in four quarters and then we'll give them two quarters, at a time. Did not include cooling/refrigerator time of 15 minutes.
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Units: US | Metric
- 3 tablespoons olive oil, plus more
- olive oil, for brushing
- 4 cups thinly sliced yellow onions (2 large onions)
- 3 large garlic cloves, cut into thin slivers
- kosher salt
- fresh ground black pepper
- 3 tablespoons white wine
- 2 teaspoons minced fresh thyme, plus sprigs (to garnish)
- 1 (17 1/3 ounce) package puff pastry sheets, thawed overnight in the refrigerator, use cold
- 4 tablespoons grated parmesan cheese
- 4 ounces montrachet garlic and herb goat cheese
- 1 large tomato, cut into 4 (1/4-inch-thick)
- 4 -6 large button mushrooms, sliced thin
- 3 tablespoons julienned basil leaves
- 2 ounces parmesan cheese, shaved with a vegetable peeler
- 1Preheat the oven to 425°F degrees.
- 2Line a sheet pan with parchment paper.
- 3Heat 3 tablespoons of olive oil in a large skillet over medium-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.
- 4Add 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 golden.
- 5Unfold each sheet of puff pastry on a lightly floured surface and roll it lightly to an 11-by-11-inch square.
- 6Using a six-inch-wide saucer or other circular object as a guide, cut 2 (six-inch) circles from each sheet of puff pastry, discarding the scraps.
- 7Repeat with the second sheet of pastry.
- 8Using the tip of a sharp paring knife, score a circle 1/2 inch inside the edge of each pastry. Prick the pastries all over with the tines of a fork and place them on the sheet pan.
- 9Sprinkle a tablespoon of the grated Parmesan on each round, staying inside the scored border.
- 10Place 1/4 of the onion mixture on each circle, again staying within the scored edges.
- 11Crumble 1 ounce of goat cheese on top of the onions.
- 12Place a slice of tomato in the center of each tart.
- 13Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper.
- 14Finally, scatter 4 or 5 shards of Parmesan on each tart.
- 15If the pastry is warm, chill for 15 minutes.
- 16Bake for 20 to 25 minutes, until the pastry is golden brown.
- 17Garnish each with a sprig of thyme and a drizzle of olive oil.
- 18Serve warm.
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Nutritional Facts for Barefoot Contessa's Goat Cheese Tarts
Serving Size: 1 (1595 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 943.9
- Calories from Fat 564
- Total Fat 62.7 g
- Saturated Fat 16.6 g
- Cholesterol 16.8 mg
- Sodium 608.7 mg
- Total Carbohydrate 76.3 g
- Dietary Fiber 5.1 g
- Sugars 9.6 g
- Protein 19.2 g
The following items or measurements are not included:
garlic and herb goat cheese