This second Barefoot Bloggers recipe of March was chosen by Anne over at Anne Strawberry. I was excited to see the process of making these tarts, but not so much about the ingredients that Ina uses. After reading the BB Musings for the tarts, I decided to make mini tarts with sun dried tomatoes and brie cheese. I made them mini, since I was the only one who would be eating them. Subbed out the fresh tomato for sun dried tomatoes since I don’t really like warm fresh tomatoes and used up the brie cheese that I had leftover from making these last weekend.
Unfortunately, even with my substitutions, I didn’t really care for these. The puff pastry was delicious, as were the onions, but my sun dried tomatoes got a bit crispy and the brie didn’t really add the flavor I was looking for. Overall though I would say this recipe was a success. I love this method for making little appetizers and plan to try it again very soon, just using different flavor combinations. Thank you Anne for a great pick! Click here to learn more about the Barefoot Bloggers.
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.
*My changes: I made 1/2 recipe and used a large juice glass to cut out the individual tarts. I used about 6 sun dried tomatoes, roughly chopped and 1/2 of a wedge of brie. Baked for about 14 minutes.
Source: Barefoot Contessa: Back to Basics.
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