Friday, March 27, 2009

Barefoot Bloggers-Tomato and Goat Cheese Tarts

I'm really glad Anne of Anne Strawberry chose these tarts for the Barefoot Blogger's March recipe choice. This is a great recipe to have in your file and one that is so versatile. Its perfect to serve for a girl's luncheon with a salad or soup or to use as an appetizer or first course with an elegant dinner. You could certainly make them smaller for bite-size appetizers. The combination of ingredients that could be used with these is also endless. I'm not a big fan of caramelized onions so I would probably leave them out next time. I also would love to play around with the idea of a caprese tart using tomatoes, mozzarella and basil or a tart with a combination of brie with pears and maybe some rasperry jam. I know this is a recipe I will adapt many times over. I served mine for dinner alongside a chicken caesar salad.

Tomato and 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)
  • 3 large garlic cloves, cut into thin slivers
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons dry white wine
  • 2 teaspoons minced fresh thyme leaves
  • 4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
  • 4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
  • 1 large tomato, cut into 4 (1/4-inch-thick) slices
  • 3 tablespoons julienned basil leaves

Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 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 pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.

Preheat the oven to 425 degrees F.

Heat 3 tablespoons of olive oil in a large skillet over medium to 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, 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 on each round, staying inside the scored border.

Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce 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 for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.


Molly Jean said...

Lookin' good! I loooved this recipe. I'm a little jealous I didn't use goat cheese now ;)

Anonymous said...

good stuff!!! i agree that they really are so versatile and i'm loving your idea for brie, pears, and jam!!

Anonymous said...

They look great! Let us know if you try any new combinations.

Penny said...

Glad you used your silpat. Your tart looks great!

Anonymous said...

Weren't these great! I think I'm going to have to make another batch tonight for our guests.


Linds said...

I love your suggestions of future variations...the brie and pear sounds delicious and definitely a combo I would consider next time I made these.

Suzie said...

The brie and pear sounds wonderful... wish I had some now! Your tart looks delicious.

Anonymous said...

I just bought the ingredients for this dish and now here you are making it! I'm glad to see it turned out well for you. Now, I'm more confident about trying it.