Tomato & Goat Cheese Tart

READY IN: 55mins




  • 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.