Roasted Cherry Tomato and Goat Cheese Tart
This recipe is adapted from Ina Garten. I use our roasted cherry tomatoes in place of a large red tomato sliced. I like the added flavor the roasting provides.
1 package puff pastry (2 sheets) defrosted
2 large yellow onions, sliced thin
3 cloves garlic, sliced thin
kosher salt and ground black pepper
3 tablespoons dry white wine
2 teaspoons minced fresh thyme leaves
4 tablespoons freshly shaved parmesan cheese
4 ounces goat cheese
1 pint oven-roasted cherry tomatoes
3 tablespoons julienned basil leaves
preheat oven to 425 degrees.
Light roll out puff pastry sheets with a rolling pin. Place sheets on sheet pans lined with parchment paper. Score the puff pastry with a sharp knife about a half inch from the edge on all sides and prick the center with a fork.
Heat 3 tablespoons olive oil ina large fry pan 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 most of the moisture is evaporated. 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 heat.
Sprinkle parmesan evenly on the puff pastry sheets. Place half the onion mixture on each sheet, staying within the scored edge. Crumble 2 ounces of goat cheese on top of the onions on each sheet. Divide the tomatoes evenly on both sheets. Gently brush olive oil and sprinkle with salt, pepper and basil. Place a few shards of parmesan on top of each tart.
Bake for 20-25 minutes, until the pastery is golden brown. Serve hot or warm.