Tomato and Goat Cheese Tarts

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Picture of Tomato and Goat Cheese Tarts Recipe 1 Video | Photo: Tomato and Goat Cheese Tarts Recipe
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Total Time:
55 min
Prep
30 min
Cook
25 min
Yield:
4 individual tarts
Level:
Easy
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Ingredients

  • 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

Directions

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.

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Wine Suggestion for This Recipe

Chardonnay

Chardonnay

Rich, buttery white wine

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Newest Ratings and Reviews

Read all 167 reviews

  • on April 21, 2013

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    Fabulous. Didn't have puff pastry but had homemade pizza dough in freezer so used that instead. Takes a while to make and I had to turn the stove up to med low to get the onions to cook. Followed the recipe exactly but instead of individul tarts just the one big "pizza" It is perfect!

    people found this review Helpful.
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  • on March 24, 2013

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    Ina Garten is a Rock Star!! I made these for a luncheon and they were a huge hit. The tarts are incredibly easy to make, and the flavor is brilliant. I didn't make any adjustments to the recipe, and didn't have to...the recipe is perfectly written.

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  • on March 04, 2013

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    So easy, so delicious, & the perfect thing for brunch. I've made these twice so far. The first time I used one sheet of puff pastry - made two 6 inch tarts and two 3 inch tarts with 1 tomato slice each. We liked the smaller one because all the ingredients were compacted. The next day i made them again, but filled the large tarts with 3 tomato slices each and that made all the difference. Each bite was SO GOOD. My boyfriend ended up eating 3 before I could finish my 1 tart! I'm looking forward to making these again next weekend.

    people found this review Helpful.
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