ina garten's tomato and goat cheese tarts

ina garten\'s tomato and goat cheese tarts
3 tbsp olive oil
2 whole yellow onion
large, thinly sliced
3 cloves garlic
large, slivered
1/2 tsp salt
1/4 tsp pepper
3 tbsp dry white wine
2 tsp thyme
fresh, minced
1 pack puff pastry
contains 2 sheets
4 tbsp parmesan
caramelized onions
4 oz goat cheese
1 whole tomato
large, sliced into 4 1/4-inch slices, use heirloom tomatoes if they are in season
olive oil
salt and pepper
3 tbsp basil
2 oz parmesan
With a side salad and a crisp glass of wine, this tart makes an excellent meal! We build the tarts over the course of two days and usually caramelize the onions on day one, then assemble, bake, and enjoy the tarts on day two.
for the caramelized onions
Heat the olive oil in a large skillet over medium to low heat. Add the onions then garlic when the oil is warm. Saute for 15 to 20 minutes, stirring often, until the onions are translucent. There should be almost no moisture left in the skillet.
Add the salt, pepper, wine, and thyme. Continue to cook for another 10 minutes, until the onions turn light brown. Rest the onions off heat. Transfer them into a resealable container and store them in the fridge.
to assemble and bake the tarts
Preheat the oven to 425°F. Line the baking sheets with parchment paper.
Defrost the puff pastry at room temp for about 20 minutes. Unfold it onto a lightly floured surface and gently roll it into an 11 by 11-inch square. With a 6-inch round guide (saucer or equivalent), cut out 2 circles from the sheet. Reserve the scraps, then repeat with the other pastry sheet. Lay the pastry circles on the 2 sheet pans lined with parchment paper and store them in the fridge until ready for use.
Score a 1/4-inch-wide border around each pastry circle with a paring knife or equivalent. Using a fork, poke a pattern of holes inside the score lines. Sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.
Staying within the scored edge, evenly distribute the caramelized onions onto each circle. Evenly distribute the goat cheese on top of the onions, then rest a tomato slice in the center of each tart.
Brush the tomato with olive oil and sprinkle with salt, pepper, and basil. Last, set just enough Parmesan shavings (carved with a vegetable peeler) onto each tart to cover the tomato.
Bake the tarts in the oven for 20 to 25 minutes, until the pastry is golden brown. Rotate the sheet pans midway, or give the bottom sheet extra time to finish.
These tarts are delicious either hot or warm. If you wish to serve them hot, give the tarts a few minutes to cool off or else you'll burn the roof of your mouth. :)
source: adapted from Ina Garten (Barefoot Contessa)