- 4
Ingredients
- 1 package (17.3 ounces) puff pastry, defrosted
- good olive oil
- 4 cups thinly slliced yellow onions (2 onions)
- 3 large garlic cloves, cut into thin slivers
- kosher salt
- black pepper
- 3 tablespoons dry white wine
- 2 teaspoons minced fresh thyme leaves
- 4 tablespoons freshly grated Parmesan cheese
- 4 ounces garlic and herb goat cheese, such as Montrachet
- 1 large tomato, cut into 4 1/4-inch thick slices
- 3 tablespoons julienned basil leaves
- 2 ounces shaved Parmesan cheese
Preparation
Step 1
Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 x 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 sheet of pastry to make 4 circles in all. Place the pastry circles. Place the pastry circles on 2 baking sheets lined with parchment paper and refrigerate until ready to use.
Preheat the oven to 425 degrees.
Heat 3 tablespoons of olive oil in a large skillet over medium-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 and 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 cheese on each round, staying inside the scored border.
Place one-quarter of the onion mixture on each circle, again staying within the scored edge. Crumble one ounce of the 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 the basil, salt and pepper. Finally, scatter 4 or 5 shavings of Parmesan on each tart.
Bake for 20 to 25 minutes, until the pastry is golden brown. Serve hot or warm.