Tomato and Goat Cheese Tarts

By emtoothfxr

This is so delicious and a beautiful presentation. Shahin, who doesn't care for Goat Cheese loves these too. Only takes 15 mins. to cook in my oven, may be longer in others. Can make small individual appetizer portions or a larger square pizza-like portion for dinner with a salad. Yum!
This makes about 24 so you can halve the recipe. Just use one of the puff pastry sheets and keep the other one frozen
made for:
mum and dad
jessica and tony

Ingredients

• 1 package (2 sheets) puff pastry, defrosted
• olive oil
• 3 cups thinly sliced yellow onion (2 1/2 large yellow onions)
• 3 lg. garlic cloves, minced
• kosher salt and ground pepper
• 3 tbspns dry white wine
• 2 tspn minced fresh thyme leaves
• (or dried)
• 4 tbspns. fresh grated parmesan plus 2 oz shaved with a veg peeler
• 4 oz garlic and herb goat cheese (montrachet)
• 2 roma tomatoes or 1 large regular sliced in thin circles
• 3 tbspns julienned basil leaves

Preparation

Step 1

Defrost the pastry on the counter for 40 mins. Don't do it too early of the sheets will stick. Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 x 11 inch square. Then put it onto parchment paper. Using a 4 inch wide circle cookie cutter cut 9 circles or less from each sheet. Score the circles about 1/4 inch from the edge all the way around and poke a few small holes in the middle.

Preheat the oven to 425F
Heat the 3 tbspns of olive oil in a large skillet over med to low heat and add the onions and garlic. Saute for 15-20 mins. stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 tspn salt, 1/4 tspn pepper, the wine, and thyme and continue to cook for another 10 mins., until the onions are lightly browned. Remove from the heat.

Sprinkle a pinch of parmesan onto the middle of each pastry puff. Distribute evenly the onion mixture to all of the circles. Place a dollop 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 15 mins. until pastry is golden brown. Serve warm.