One of my friends frequently serves these tarts when entertaining with rave reviews. She describes them as “flavor bombs!” 🙂 I loved them so much, I have also served them on more than one occasion myself.
The tarts can be formed into rectangles on sheet pans, or into rounds on pizza tins. Square pieces are perfect appetizer portions. As they are a bit time consuming to prepare, the tarts can be assembled a day prior to baking and serving. To limit the amount of moisture on the crust, it is important to not to incorporate too many tomatoes.
The recipe was adapted from Barefoot Contessa Back to Basics, via Food Network.com, contributed by Ina Garten. I doubled the recipe, modified the proportions, and made large tarts rather than individual tarts.
Yield: Two 12-inch tarts
- 1 package (17.3 ounces/2 sheets) puff pastry, defrosted
- extra virgin olive oil
- 8 cups thinly sliced yellow onions (about 3 large onions)
- 6 large garlic cloves, cut into thin slivers
- Kosher salt and freshly ground black pepper
- 6 tablespoons dry white wine
- 4 teaspoons minced fresh thyme leaves
- 1/2 cup freshly grated Parmesan, plus more for garnish
- 6 to 8 ounces garlic-and-herb goat cheese (I used Trader Joe’s herb-goat cheese)
- 1 pound Campari or small “on-the-vine” tomatoes (about 3 per tart), or 2 large tomatoes, cut into 8 (1/4-inch-thick) slices
- 6 tablespoons julienned basil leaves, divided
- Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 12 by 12-inch square. Fold the corners in to form a circle. Repeat with the second pastry sheet. (Alternatively, the pastry can be kept in a rectangle, lightly rolled until smooth.)
- Place the pastry circles on 2 pizza pans lined with parchment paper and refrigerate until ready to use. (If using rectangles, place the pastry on 2 rimmed sheet pans lined with parchment paper.)
- Preheat the oven to 425 degrees F, preferably on convection.
- 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 teaspoon salt, 1/2 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.
- Prick the pastry inside the score lines with the tines of a fork and sprinkle 4 tablespoons of grated Parmesan on each round, staying inside the scored border.
- Place 1/2 of the onion mixture on each tart, again staying within the scored edge.
- On each tart, crumble 3 to 4 ounces of goat cheese on top of the onions.
- Place tomato slices over each tart. Brush the tomatoes lightly with olive oil and sprinkle each with 2 T basil, salt, and pepper.
- Finally, scatter 4 or 5 shards of Parmesan on each tart.
- Bake for 25 minutes on convection, or until the pastry is golden brown. The bottom pan may need an extra few minutes in the oven.
- After removing from the oven, garnish each tart with the remaining tablespoon of basil and more grated Parmesan.
- Serve hot or warm.