TOMATO GOAT CHEESE AND CARAMELIZED ONION TARTS
Use whatever tomatoes look good in the market–I used a fun smaller variety from a local farm and put a few slices on each tart, but if you can only find big Beefsteak-type tomatoes, just put one thick slice on each tart.
3 tablespoons olive oil, plus more for brushing
4 cups thinly sliced yellow onions, about 2 large
3 large garlic cloves, cut into thin slivers
Kosher salt & freshly ground pepper
3 tablespoons dry white wine
2 teaspoons minced fresh thyme leaves
1 package (17.3 ounces) puff pastry sheets, thawed but still cold
1/2 cup coarsely grated Parmesan cheese
4 ounces goat cheese, plain or herbed
1 large tomato, cut into 4 (1/4-inch-thick) slices
3 tablespoons julienned fresh basil leaves
Position an oven rack to the center position and preheat the oven to 425°F. Line a sheet pan with parchment paper.
Heat 3 tablespoons of olive oil in a large skillet over medium-low heat and add the onions and garlic. Sauté for 15 to 20 minutes, stirring frequently, until the onions are limp and the skillet is nearly dry. 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.
Unfold each sheet of puff pastry on a lightly floured surface and roll it lightly to an 11-by-11-inch square. Using a six-inch-wide saucer as a guide, cut 2 circles from each sheet of puff pastry, discarding the scraps. Repeat with the second sheet of pastry.
Using the tip of a sharp paring knife, score a circle 1/2 inch inside the edge of each pastry–be careful not to cut all the way through. Prick the pastries all over with the tines of a fork and place them on the sheet pan. Sprinkle a tablespoon of the 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 edges. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart (or several if using smaller tomatoes, see note). Brush the tomato lightly with olive oil and sprinkle with basil ribbons, salt, and pepper. Scatter the remaining grated Parmesan over each tart. If the pastry has warmed up significantly during assembly, chill the tarts for 15 minutes in the refrigerator before baking. At this point, you can also wrap the sheet pan in plastic wrap and chill the tarts until you’re ready to bake.
Bake for 20 to 25 minutes, until the pastry is golden brown. Serve warm.
Source and photo: PIECEofCAKE -Adapted from Ina Garten’s Barefoot Contessa Back to Basics