Goat's Cheese And Tomato Tart With Puff Pastry
This goat's cheese and tomato tart on a flaky puff pastry crust is topped with caramelized onions, goat cheese, Parmesan fresh basil, and tomatoes.
Ingredients
- 2 sheets (490g) Puff pastry defrosted
- olive oil of good quality
- 2 large (200g) onions thinly sliced
- 3 large garlic cloves cut into thin slivers
- ½ tsp salt
- ¼ tsp ground black pepper freshly ground
- 45 ml dry white wine
- 2 tsp fresh thyme leaves minced
- 25 g Parmesan cheese grated
- 55 g Parmesan cheese shaved
- 110 g goats cheese plain or any flavor you like
- 1 large tomato cut into 4 slices
- 3 tbsp basil leaves julienned basil leaves
Instructions
For Preparation
- Roll out a sheet of puff pastry on a lightly floured surface to an approximately 28x28cm/11x11-inch square.
- Cut out 2 circles using a 15cm/6inch wide saucer or other round object as a guide
- Repeat with the second pastry sheet to make a total of 4 circles.
- Place the pastry circles on parchment-lined sheet pans. Mark a 1cm / 2-inch wide border with a knife around each pastry circle. Prick the pastry inside the scored lines with a fork and then refrigerate.
- Preheat the oven to 210°C/410°F/gas mark 7
For Cooking the Onions
- Heat a drizzle of olive oil in a large skillet over medium-low heat.
- Add the sliced onions and garlic, and sauté for 15 to 20 minutes until the onions are tender and translucent
- Season with salt, pepper, and add the white wine and minced thyme.
- Cook for another 10 minutes until the onions are lightly browned. Remove from heat
For Assembling
- Sprinkle a tablespoon of grated Parmesan on each circle, staying within the border.
- Spread 1/4 of the onion mixture inside each circle, keeping within the scored border.
- Crumble 1/4 of the goat cheese on top of the onions.
- Place a tomato slice in the center of each tart.
- Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper.
- Toss 4 or 5 Parmesan shavings on each tart.
- Bake for 20 to 25 minutes until the pastry is golden brown.
Notes
Recipe Notes:
- Puff Pastry: Ensure it is properly defrosted before use. Use 2 sheets of defrosted puff pastry. For dietary needs, consider dairy-free or shortcrust pastry options.
- Sautéing Onions: Caramelize onions and garlic slowly to infuse flavors.
- Baking: Pre-bake tart bases for a few minutes to prevent sogginess and ensure proper browning.
- Wine: Choose a dry white wine; it doesn't need to be expensive.
- Tomato: Substitute with cherry, Roma, or beef tomatoes.
- Goat Cheese: Use any preferred flavor; peppered goat cheese is a favorite. Substitute with feta or cottage cheese.
- Parmesan Cheese: Substitute with Grana or Pecorino cheese.
- Herbs: Use 1/2 teaspoon dried thyme or fresh parsley as substitutes for fresh thyme. Replace basil leaves with parsley or cilantro.
- Serving: These goat cheese tarts are perfect for brunch, pairing well with salads, green veggies, dips, and crudités. The recipe yields 4 small to medium tarts. For brunch, pair them with desserts like Portuguese custard tarts, or Ina Garten's strawberry scones.