Tuesday, October 14, 2014
Tomato and Goat Cheese Tarts
The last of the tomatoes for this season. What better way to use them than in some savory Tomato and Goat Cheese Tarts. Usually when I see the word tart, I back away from making the recipe. I do not like rolling out dough. This recipe is different - little rolling out required and no mixing of dough. Puff pastry sheets are used. Thank you Ina Garten. All you need to do is roll out (very little required) two puff pastry sheet and then cut 4 six-inch circles. Place on baking sheets lined with parchment paper and refrigerate until you are ready for them.
Know for the filling. Onions, garlic, salt, pepper, and fresh thyme - I love fresh thyme are sauteed together. Remember those pastry circles that were cut out. First score a 1/4-inch border around each one and prick with a fork. Sprinkle some Parmesan cheese on each circle and top with your onion filling. Top the filling with a slice of tomato and sprinkle with basil, salt and pepper. The recipe calls for fresh basil but mine in the garden didn't look too good some I used 1 teaspoon of dried basil that I sprinkled over the four tarts. Bake for 25 minutes or until golden brown.
These tarts are very appetizing. All the flavors compliment each other without any being overpowering. I was a little worried about the onions being that the recipe called for 4 cups. Perfect for a light lunch or as a starter.
Tomato and Goat Cheese Tarts
From Ina Garten
1 package (17.3 ounces/2 sheets) puff pastry, defrosted
Good olive oil
4 cups thinly sliced yellow onions (2 large onions)
3 large garlic cloves, cut into thin slivers
Kosher salt and freshly ground black pepper
3 tablespoons dry white wine
2 teaspoons minced fresh thyme leaves
4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
1 large tomato, cut into 4 (1/4-inch-thick) slices
3 tablespoons julienned basil leaves
Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles 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 circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of 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 edge. 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.
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.
Makes 4 tarts