Barefoot Bloggers: Tomato and Goat Cheese Tarts

This week’s Barefoot Bloggers recipe was chosen by Anne of Anne Strawberry. What a great pick!

This was one of those recipes that I knew would turn out wonderfully.  The ingredients are super simple and work as a delicious combo.  Really, the recipe had me at “puff pastry”.  Now that I’ve overcome my silly nervousness around puff pastry I feel like my world of tartlet yumminess has been greatly improved!

I made this recipe pretty much to a T.  Only change was that I omitted the basil.  Not so much omitted as “forgot to buy” the basil.  It was one of those moments where as soon as I got in and sat on my couch I knew that I forgot to buy basil but was too lazy to go out and get some.  But I digress…

I made the tarts for dinner and thought that I would have to have two and a sald to fill my tummy.  Turns out I was fine just having one tart and some salad for my dinner.  This may have been because I was eating bits of goat cheese with some crackers while making the tarts… not sure! I had the leftovers for breakfast and it got my day off to a great start.  It was like eating cold pizza… but classier.

This is a great recipe to modify to suit your tastes.  Portobello mushrooms would be a great addition, maybe some roasted red peppers… maybe some spinach.  The possiblities are endless really.  I’m actually thinking that I should make these again next week.  These would be great as appetizers as well if you made them a bit smaller and did a few different topping combinations.  Perfect for my next book club!

Check out what other Barefoot Bloggers had to say.

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

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.