olive oil3 tbsp
 yellow onion2 whole
large, thinly sliced
 garlic3 cloves
large, slivered
 salt 1/2 tsp
 pepper 1/4 tsp
 dry white wine3 tbsp
 thyme2 tsp
fresh, minced
 puff pastry1 pack
contains 2 sheets
 parmesan4 tbsp
 caramelized onions
 goat cheese4 oz
 tomato1 whole
large, sliced into 4 1/4-inch slices, use heirloom tomatoes if they are in season
 olive oil
 salt and pepper
 basil3 tbsp
 parmesan2 oz


rolling pin
6-inch round guide
parchment paper
baking sheet (2)
large stainless skillet
vegetable peeler
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. :)

adapted from Ina Garten (Barefoot Contessa)