Thursday, May 28, 2009
Tomato and Goat Cheese Tart
I'm back after an unintentional hiatus... I've been falling back on old standbys recently. I decided tonight that I'd bust out a new recipe. I saw these tomato and goat cheese tarts on another blog, and decided to give them a try. This is a Barefoot Contessa recipe. She's never steered me wrong, and this recipe was no exception. Definitely a keeper. The only change I might make is to use regular goat cheese. I love goat cheese, but wasn't a huge fan of the garlic and basil flavored cheese.
1 package (17.3 ounces/2 sheets) puff pastry, defrosted
Good olive oil
4 cups thinly sliced yellow onions (2 large onions- I used one and it was plenty)
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 (I used dried)
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 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. (I made two large tarts instead-- one tart from each sheet of pastry.) 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.
Divide the onion mixture between each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a few slices 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 about 20 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.