Prep 25 mins
Cook 55 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.
- 44.37 ml olive oil, plus more
- olive oil, for brushing
- 946.36 ml thinly sliced yellow onions (2 large onions)
- 3 large garlic cloves, cut into thin slivers
- kosher salt
- fresh ground black pepper
- 44.37 ml white wine
- 9.85 ml minced fresh thyme, plus sprigs (to garnish)
- 491.29 g package puff pastry sheets, thawed overnight in the refrigerator, use cold
- 59.16 ml grated parmesan cheese
- 113.39 g montrachet garlic and herb goat cheese
- 1 large tomatoes, cut into 4 (1/4-inch-thick)
- 4-6 large button mushrooms, sliced thin
- 44.37 ml julienned basil leaves
- 56.69 g parmesan cheese, shaved with a vegetable peeler
- Preheat the oven to 425°F degrees.
- Line a sheet pan with parchment paper.
- Heat 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.
- 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 golden.
- Unfold each sheet of puff pastry on a lightly floured surface and roll it lightly to an 11-by-11-inch square.
- Using 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.
- Repeat with the second sheet of pastry.
- Using 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.
- Sprinkle a tablespoon of the grated Parmesan on each round, staying inside the scored border.
- Place 1/4 of the onion mixture on each circle, again staying within the scored edges.
- Crumble 1 ounce of goat cheese on top of the onions.
- Place a slice of tomato in the center of each tart.
- Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper.
- Finally, scatter 4 or 5 shards of Parmesan on each tart.
- If the pastry is warm, chill for 15 minutes.
- Bake for 20 to 25 minutes, until the pastry is golden brown.
- Garnish each with a sprig of thyme and a drizzle of olive oil.
- Serve warm.