Monday, August 30, 2010

Tomato and Goat Cheese Tarts

When I saw Ina Garten make this recipe for Tomato and Goat Cheese Tarts, I knew I had to give it a go as soon as possible. I took the opportunity to try out this dish the last time I had people over and it was very well received. These tarts are a little sad looking since I took this picture the next day and the fridge didn't help their appearance, but I promise they are super tasty. In fact, they were all eaten besides these two I put aside just for you dear audience. You're welcome.

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Instead of making four large tarts like this recipe says, I used a glass and made smaller individual tarts. Biscuit cutters would be perfect, but I just lightly pressed the glass into the pastry and cut around the indention leaving a border (so I could skip scoring a border). I also substituted mozzarella for goat cheese since that's what I had on hand, but I think the tang of the goat cheese would be excellent. Either way these are super delicious and quite pretty. I did prefer the tarts warm compared to room temperature so you might want to keep that in mind.

Would I make this again? Oh yes.

Tomato and Goat Cheese Tarts

Ingredients:

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

Directions:

Preheat the oven to 425 degrees F.

1. Unfold a sheet of puff pastry on a lightly floured surface, and roll it lightly to an 11 by 11-inch square.

2. 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.

3. In a large skillet over medium-low heat, heat 3 tablespoons of olive oil 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.

4. Take your pastry circles out of the refrigerator. 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 1 tablespoon of grated Parmesan on each round, staying inside the scored border.

5. Place 1/4 of the onion mixture on each circle inside 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.

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

2 comments:

  1. They look gorgeous. I love pastry and I LOVE goats cheese... Or mozzarella ;)

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  2. Thank you! Pastry is like magic I swear.

    ReplyDelete