Thursday, March 26, 2009

Barefoot Bloggers - Tomato and Goat Cheese Tarts

One of my favorite bloggers, Anne of Anne Strawberry, chose the Barefoot Bloggers recipe this week. I'm not a fan of goat cheese so I knew I would have to make a substitution on that. Of course, everything Ina Garten makes is delicious! This was pretty easy to put together. I substituted a mixture of cheddar, mozzarella, and parmesan for the goat cheese. I love anything with puff pastry. We served this with spaghetti on the side and avocado slices. It was very tasty!! Thanks Anne for choosing this. It is something I probably would not have tried on my own. The DH really liked it even though he hates onions! My tomatoes were small so I added more slices!

3 tablespoons good olive oil,plus more for brushing
4 cups thinly sliced yellow onions (2 large onions)
3 large garlic cloves, cut into thin slivers
Kosher salt & freshly ground pepper
3 tablespoons white wine
2 teaspoons minced fresh thyme plus sprigs for garnish
1 package (17.3 ounces) puff pastry sheets, thawed overnight in the refrigerator.
Use cold.
4 tablespoons grated Parmesan cheese
4 ounces garlic & herb Montrachet goat cheese
1 large tomato, cut into 4 (1/4-inch-thick) slices
3 tablespoons julienned basil leaves
2 ounces Parmesan cheese, shaved with a vegetable peeler
1. Preheat the oven to 425°F. Line a sheet pan with parchment paper.
2. Heat 3 tablespoons of olive oil in a large skillet over medium-low heat and add the onions and garlic. Sauté 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
3. Unfold each sheet of puff pastry on a lightly floured surface and roll it lightly to an 11-by-11-inch square. Using a six-inch-wide saucer or other circular object as a guide, cut 2 (six-inch) circles from each sheet of puff pastry, discarding the scraps. Repeat with the second sheet of pastry.
4. Using the tip of a sharp paring knife, score a circle 1/2 inch inside the edge of each pastry. Prick the pastries all over with the tines of a fork and place them on the sheet pan. Sprinkle a tablespoon of the grated Parmesan on each round, staying inside the scored border.
5. Place 1/4 of the onion mixture on each circle, again staying within the scored edges. 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. If the pastry is warm, chill for 15 minutes.
6. Bake for 20 to 25 minutes, until the pastry is golden brown. Garnish each with a sprig of thyme and a drizzle of olive oil. Serve warm.


Anonymous said...

I thought these were so delicious! Smaller ones would make great appetizers, too.

Andrea said...

Your tart with the extra tomatoes looks delicious, and I like your cheese choices! So glad that you both liked this one :)

girlichef said...

Hey Peggy...yes, these were so good, I know I'll be making them again soon! Yours look yummy :)

Anonymous said...

YUM! Your tarts look wonderful. How can you go wrong with goat cheese?

Suzie said...

Your cheese combination sounds delicious. I think I will be making these in many variations in the future.

Leslie said...

I love the way your pastry puffed up almost like a pizza crust along the edge, and your cheese mixture sounds great. I thought about using cheddar but was afraid it would separate into an oily mess. You make it look easy!

Audrey said...

Peggy, this looks amazing! I definitely want to try this recipe...and I'm glad I'm not the only one who shys away from goat cheese. Your alternatives sound much better to me, but please don't tell Ina I said so, ok?