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Tomato, Onion, and Goat Cheese Tarts

September 11, 2009

It’s suddenly September. High temperatures are in the 70s, the humidity has blown away with a cool breeze, and the leaves are starting to show subtle shades of yellows and oranges.

But wait! I’m not done with Summer yet! I feel the need to enjoy the last of Summer’s bounty of fruits and vegetables for as long as I can. The tomatoes in my garden ripened all at once and I was left with a pile of them that demanded something other than tomato sandwiches. But what?

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Ina Garten had an idea. Tomato tarts, with goat cheese and caramelized onions, all piled on top of puff pastry. I didn’t need to read the recipe twice to know I was going to make it.

These tarts are fantastic. All of Ina Garten’s food is, right? But the flavor in the tarts is out of this world. The tomatoes get a little sweet after baking, which pairs oh so nicely with the melty tang of the goat cheese. The crispy crunch of the puff pasty is so satisfying and the caramelized onions add a savory background note that pulls it all together. I could have easily eaten two of these tarts… and I did.

If you have extra summer tomatoes you need to use, make these. You won’t be sorry.

Tomato, Onion, and Goat Cheese Tarts

Tomato, Onion, and Goat Cheese Tarts

Adapted from Back to Basics by Ina Garten and FoodNetwork.com
Makes 4 tarts

The size of the tarts is really up to you – the measurements don’t need to be exact. I made mine slightly smaller than the original recipe using a large drinking glass and a smaller drinking glass as guides to cut the circles of puff pastry. You can use whatever you have laying around the kitchen. These tarts would be perfect served warm with a green salad for lunch, or even in miniature for an appetizer.

Ingredients

½ package (1 sheet) puff pastry, defrosted
1 large yellow onion, thinly sliced
2 large garlic cloves, cut into thin slivers
3 tablespoons dry white wine
2 teaspoons minced fresh thyme leaves
4 tablespoons freshly grated Parmesan, plus 1 ounce shaved with a vegetable peeler
2 ounces garlic-and-herb goat cheese
1 large tomato, cut into 4 (1/4-inch-thick) slices (or several smaller tomatoes)
2 tablespoons julienned basil leaves
Olive oil
Kosher salt

Directions

Unfold the puff pastry onto a lightly floured surface and roll it lightly to about 1/4″ thickness. Using a 4 or 5-inch wide saucer, glass or other round object as a guide, cut 4 circles from the sheet of puff pastry, discarding the scraps. Place the pastry circles on a sheet pan lined with parchment paper or a Silpat, and refrigerate until ready to use.

Heat 2 tablespoons of olive oil in a large skillet over medium to low heat. Add the onions. Saute for about 5 minutes, then add the garlic. Continue to saute for 10 to 15 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add the wine and thyme, season with salt, and continue to cook for another 10 minutes, or until the onions are lightly browned. Remove from the heat.

Preheat the oven to 425°F.

Using a slightly smaller round object as a guide, score a 1/2-inch-wide border around each pastry circle with a sharp paring knife. Prick the pastry inside the score lines with a fork. Sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.

Divide the onion mixture evenly among the tarts, again staying within the scored edge. Crumble about ½ ounce of goat cheese on top of the onions. Place a slice of tomato on top of the onions and goat cheese. Brush the tomato lightly with olive oil and sprinkle with basil and salt. Finally, top with 4 or 5 shards of Parmesan on each tart.

Bake at 425° for 20 to 25 minutes, until the pastry is golden brown. Serve hot or warm.

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5 Comments
  1. Josh Baugher permalink
    September 11, 2009 9:00 am

    Those look yummy!

    Another delicious option for using up tomatoes:

    Paula Deen’s Tomato Pie
    http://www.foodnetwork.com/recipes/paula-deen/tomato-pie-recipe/index.html

  2. September 13, 2009 12:00 pm

    She made these on an episode this week on Food Network and I immediately knew they were a must try. Yours look absolutely delicious!

  3. September 14, 2009 5:52 pm

    I just nominated you for a Foodbuzz award for best photography! I hope to see you nominated!

    • The Craving Chronicles permalink*
      September 14, 2009 5:58 pm

      Oh wow, thank you so much Teanna! I’m flattered! :)

  4. September 17, 2009 10:46 am

    Looks soooo good!

Comments are closed.

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