Ingredients
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1
-
1
-
1 - 2
-
2 - 3
-
-
1/4
-
2
-
2
-
2
-
1
-
4 - 5
-
6
-
-
-
Directions
Tomato & Goat Cheese Tart, I just saw this on Barefoot Contessa I’ll wait until my tomatoes come in, but I can’t wait!
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Steps
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1
Done
|
Defrost Puff Pastry According to Package Directions. |
|
2
Done
|
Peel, Quarter, and Thinly Slice the Onion. Peel and Mince Garlic. |
|
3
Done
|
Heat 1 T Oil in Medium Sautee Pan. Sautee Onions and Garlic Over Medium Heat Until the Onions Are Soft and Beginning to Caramelize. |
|
4
Done
|
Season Onions With Salt and Pepper, Deglaze With Wine, and Stir in Thyme. |
|
5
Done
|
Once the Puff Pastry Is Defrosted, Unfold It Onto a Cutting Board. Cut 2 6-Inch Rounds Out of Defrosted Puff Pastry. You Can Use a Small Plate or Saucer and a Paring Knife For This. Put the Puff Pastry Onto a Baking Sheet Lined With Parchment Paper. |
|
6
Done
|
Score the Puff Pastry 1/2-Inch from Edge. This Will Allow the Edge to Rise More, Creating a Crust. the Ingredients Will Go Within This Circle, Leaving the Edge Empty. |
|
7
Done
|
Sprinkle the Grated Parmesan Within the Scored Circle. Top With Caramelized Onions. |
|
8
Done
|
Crumble the Goat Cheese and Sprinkle Over the Onions. |
|
9
Done
|
Slice the Tomato in Half. Cut 1 Thick Slice from Each Half of the Tomato (1-Inch Thick). Place in the Center of the Tart, Over the Onions and Cheese. |
|
10
Done
|
Drizzle 1-2 T Olive Oil Over the Tomatoes to Encourage Browning. |
|
11
Done
|
Julienne the Basil, and Sprinkle Evenly Over the Tomato. |
|
12
Done
|
Put a Few Slices of Parmesan on Top of Each Tart and Sprinkle With Salt and Pepper. |
|
13
Done
|
Bake at 425f For 20-25 Until Golden Brown. |
