All I am going to say is this is heaven on a plate! I could eat this morning, afternoon or night. The layers of flavor build upon one another creating the perfect mouthwatering bite! This is the first time I have made this tart, but it definitely will not be my last. I really am into experimenting with puff pastry tarts this year. I will definitely mark this one as a winner. This would make the perfect starter to any Christmas dinner! PLEASE, give this one a try!
What you will need
- 1 puff pastry, thawed
- 4 tbsp. olive oil
- 2 large onions sliced
- 4 large garlic cloves, diced
- Kosher salt and black pepper
- 3 tablespoons dry white wine
- 2 teaspoons fresh thyme leaves
- 7 tablespoons freshly shaved Parmesan
- 1 small log of goat cheese
- 1 large tomato, cut into 4 (1/4-inch-thick) slices
Heat the oven to 425°F.
Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet out into a rectangle. 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.
Heat 4 tablespoons of olive oil in a skillet over medium heat and add the onions and garlic. Sauté for 15 to 20 minutes, stirring frequently, until the onions are soft. 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 golden and caramelized. Remove from the heat and let cool.
Spread dollops of goat cheese all over the pastry, keeping inside the border. Once the onions are cooled, layer them on top of the goat cheese. Next add your sliced tomatoes on top of the onions and place the pastry onto a cookie sheet and bake in the oven for 25 minutes or until the puff pastry is a golden color.
Remove the pastry from the oven and top it with shaved Parmesan cheese and serve.