Tomato & Onion Tarts with Herbed Goat Cheese

Brunch Hero

These tomato and onion tarts have been part of my recipe arsenal since my dad sent a similar recipe to me in 2010.  I was a recent college graduate and secured a big girl job in Northern VA.  Having lived with my parents for about a year after college, they really started to understand my passion for food.  I think I even inspired them, because I started coming home to coq au vin and chicken with mushroom cream sauce -- things that were a far cry from the hamburger helper and spaghetti my brothers and I grew up on. When Dad sent me the tomato and onion tart recipe I thought two things:  1. I absolutely HAVE to make them, because he has never sent me a recipe before and he must have faith in my abilities now; and 2. Dad HATES tomatoes, so challenge accepted. I made them for Easter brunch and watched from afar as Dad ate not one, but TWO glorious tomato puffs and I smiled to myself and kept right on cooking. Keep reading to find out how you can be the brunch hero of your family.

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Tomato & Onion Tarts with Herbed Goat Cheese

Hangry Timer: 45 minutes
Feeds: 6-8
Cost: $15

 

What You Need:

1  package puff pastry, defrosted
4  cups thinly sliced yellow onions (2 large onions)
3  large garlic cloves, cut into thin slivers
3 Tbsp. dry white wine
1/2 cup freshly grated Parmesan cheese, plus 2 ozs. shaved with a vegetable peeler
4  ozs. garlic-and- herb goat cheese
3 large tomatoes, cut into 4 slices, 1/4 inch-thick
3 Tbsp. julienned basil leaves
1  tsp. fresh thyme
    Kosher salt
    Freshly ground black pepper

What To Do With It:

Preheat the oven to 425º F.

Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to a rectangle shape. Cut the rectangle into thirds to create three rectangular tarts.* Repeat with the second pastry sheet to make 6 rectangles total. Place the pastry on 2 sheet pans lined with parchment paper and refrigerate until ready to use.

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 caramelized. Remove from the heat.

Using a sharp paring knife, score a 1/4-inch- wide border around each pastry rectangle. Prick the pastry inside the score lines with the tines of a fork. Sprinkle 1-2 tablespoons of grated Parmesan on each rectangle, staying inside the scored border. Place 1/6 of the onion mixture on each tart, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place 2 slices of tomato on each tart. Brush the tomatoes lightly with olive oil and sprinkle with basil, salt, and pepper. Scatter 4 or 5 shards of Parmesan on each tart.

Bake for 20-25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven.

Serve warm and dig in!

 

 Tomato tarts before.

Tomato tarts before.

 After!

After!


 

*You can also cut the tarts into rounds for cute individual tartlettes.
You'll just need one tomato slice for the round variation. Enjoy!

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