Mini Tomato & Goat Cheese Tarts
- 1 package (17.3 ounces/ 2 sheets) puff pastry, defrosted
- Good olive oil
- 4 cups thinly sliced yellow onions (2 large onions)
- 4 large garlic cloves, cut into thin slivers
- Kosher salt and freshly ground pepper
- 3 tablespoons dry white wine
- 2 teaspoons minced fresh thyme leaves
- 1/2 cup freshly grated Parmesan cheese
- 4 ounces garlic-and-herb goat cheese, such as Montrachet
- 2 Roma tomatoes, thinly sliced
- 3 tablespoons julienned basil leaves
Preheat oven to 425 degrees.
Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 x 11-inch square. Using a 1 ½ -inch-wide biscuit cutter to cut 10-12 circles from the sheet of puff pastry, discarding the scraps. Repeat with the other puff pastry.
Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.
Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Sauté for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet.
Add ½ teaspoon salt, ¼ 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 ¼-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a teaspoon of grated Parmesan on each round, staying inside the scored border.
Place one Tablespoon of the onion mixture on each circle, again staying within the scored edge. Place slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Crumble a couple small pieces of goat cheese on the top of the tomato.
Bake for 15 to 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.