Tomato & Goat Cheese Tart
photo by Baby Kato
- Ready In:
- 55mins
- Ingredients:
- 12
- Yields:
-
2 6-inch tarts
- Serves:
- 2-4
ingredients
- 1 (16 ounce) package puff pastry
- 1 medium onion
- 1 -2 garlic clove
- 2 -3 tablespoons olive oil
- salt & pepper
- 1⁄4 cup dry white wine (like Chardonnay)
- 2 tablespoons fresh thyme
- 2 tablespoons parmesan cheese, grated
- 2 ounces goat cheese
- 1 tomatoes
- 4 -5 basil leaves
- 6 slices parmesan cheese
directions
- Defrost puff pastry according to package directions.
- Peel, quarter, and thinly slice the onion. Peel and mince garlic.
- Heat 1 T oil in medium sautee pan. Sautee onions and garlic over medium heat until the onions are soft and beginning to caramelize.
- Season onions with salt and pepper, deglaze with wine, and stir in thyme.
- Once the puff pastry is defrosted, unfold it onto a cutting board. Cut 2 6-inch rounds out of defrosted puff pastry. You can use a small plate or saucer and a paring knife for this. Put the puff pastry onto a baking sheet lined with parchment paper.
- Score the puff pastry 1/2-inch from edge. This will allow the edge to rise more, creating a crust. The ingredients will go within this circle, leaving the edge empty.
- Sprinkle the grated parmesan within the scored circle. Top with caramelized onions.
- Crumble the goat cheese and sprinkle over the onions.
- Slice the tomato in half. Cut 1 thick slice from each half of the tomato (1-inch thick). Place in the center of the tart, over the onions and cheese.
- Drizzle 1-2 T olive oil over the tomatoes to encourage browning.
- Julienne the basil, and sprinkle evenly over the tomato.
- Put a few slices of parmesan on top of each tart and sprinkle with salt and pepper.
- Bake at 425F for 20-25 until golden brown.
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RECIPE SUBMITTED BY
<img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
I live in the Southeastern United States, and my passion is food. I'm vegetarian--no meat, poultry, pork, fish--for mostly environmental reasons. I'm sustainability coordinator at my alma mater. My favorite cookbook is Baking Illustrated, put out by the Cooks Illustrated magazine. As a baker and aspiring pastry chef it is my best friend in the kitchen!