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.
Posted in Appetizers, Quiches & Tarts, Recipes, Vegetarian
Tags: appetizer, basil, brunch, caramelized onions, cheese, goat cheese, Ina Garten, parmesan, puff pastry, savory tart, summer, tart, thyme, vegetarian
This wonderful meatless main dish tasted like a deconstructed version of my mother-in-law’s special homemade Christmas Eve pierogies. Apparently, it is actually an adapted Greek island dish! It was rich and delicious.
This recipe was adapted from Food 52 Genius Recipes: 100 Recipes that will change the way you cook by Kristen Miglore, contributed by Diane Kochilas. (This cookbook was a Christmas gift from my sweet brother. ) I used dried pappardelle noodles instead of fresh tagliatelle.
The author suggests ways to “fancy” up this dish by adding chard or spinach to the pasta just as it finishes boiling. Another suggestion was to blend the sauce with peas, mint, or tahini. All so yummy!
Yield: Serves 4 to 6
- 5 T extra-virgin olive oil
- 6 cups (1.4 L) coarsely chopped or sliced yellow onions
- sea salt
- 1 pound (450 g) tagliatelle or other fresh pasta or dried pappardelle
- 2 cups (450 g) thick, strained Greek-style yogurt (I used 2 percent)
- 1 cup (100 g) coarsely grated Pecorino Romano or kefalotyri cheese
- Heat the olive oil in a large skillet over medium-high heat and add the onions. Decrease the heat to medium-low and cook, stirring frequently and seasoning with sea salt to taste as you go, until the onions are soft and golden brown, 20 to 30+ minutes.
- Meanwhile, fill a large pot with water and bring to a boil. As the water heats, add enough salt so that you can taste it. Add the pasta and cook until soft, just past al dente.
- Drain the pasta, reserving 1/2 cup (120 ml) of the pasta water. Return the pasta to the pot.
- Combine the yogurt with 1/4 cup (60 ml) of the reserved cooking water and whisk to mix well. Add more of the reserved pasta water as needed to get the sauce to your desired thickness.
- Toss the pasta with the yogurt mixture.
- Serve the pasta immediately, sprinkled generously with cheese and topped with the caramelized onions and their juices.
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Two Years Ago:
Three Years Ago:
Posted in Pasta, Recipes, Vegetarian
Tags: caramelized onions, dinner, Greek, Greek yogurt, kefalotyri, pappardelle, pecorino romano, tagliatelle, vegetarian
My kids have been taking piano lessons for a few years. Starting in October, they study a lot of Christmas music in preparation for a Christmas performance for their grandparents. This year, a couple of my friends enrolled their kids in lessons with the same piano teacher. My kids and their friends performed in a Christmas concert at our house for all of the parents- and each other!- followed by a reception. It was fabulous!!
I first saw this recipe on Feasting with Friends. It was perfect for the occasion. We also served wine, lemonade, double cream brie with sourdough baguette slices, and mini red velvet cupcakes. My friends brought tasty appetizers as well. I loved it- I hope it becomes an annual tradition. We ate the onion dip with kettle chips and crudités. This recipe was adapted from Alton Brown, via foodnetwork.com. It is super easy and delicious- it would be perfect for the Superbowl as well!
- 2 tablespoons olive oil
- 2 cups diced yellow or sweet onions
- 1/4 teaspoon coarse salt
- 1 1/2 cups sour cream
- 3/4 cup mayonnaise
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground pepper
- 1/2 teaspoon coarse salt
- In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes.
- Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions.
- Refrigerate and stir again before serving.
Two Years Ago:
Posted in Appetizers, Quick, Recipes, Vegetarian
Tags: Alton Brown, appetizer, caramelized onions, dip, easy, onions, quick, Superbowl