Sam and I are alone this week as my husband is on his twice yearly fishing trip with the guys. We try to have as many meatless meals as we can when he is gone as he is usually not much of a fan of those after a long day of working. We made this from Ina Garten's Back to Basics Cookbook and served it with a roasted beet salad. We both love all the components of the tart so it was a big hit with both of us.
1 package (both sheets) puff pastry, defrosted
5 cups thinly slices onions (about 3 large)
3 large garlic cloves, cut into thin slivers
salt and pepper
4 tbsp dry white wine
2 tsp minced fresh thyme leaves
4 tbsp freshly grated parmesan cheese
4 ounces garlic and herb goat cheese, such as montrachet
2 medium tomato, cut into thin slices
3 tbsp julienned basil leaves
Spray 6 tartlet pans with cooking spray. Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly. Cut dough into 3 equal pieces. Place one piece of dough into one of 3 tartlet pans and mold dough around edges. Repeat with second pastry sheet for the other 3 pans. Place all 6 tartlets on cooking sheet and sprinkle a tablespoon of grated parmesan cheese into each one. Refrigerate until ready to use.
Preheat oven to 425 degrees.
Heat 3 tablespoons of olive oil in large skillet over medium to low heat and add the onions and garlic. Saute for 20 to 25 minutes stirring frequently until onions are limp and there is no moisture remaining in the skillet. Add salt, pepper, wine and thyme and continue to cook for another 10 minutes until the onions are lightly browned. Remove from heat.
Place one sixth of the onion mixture into each tart.
Crumble one sixth of the goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush tomato lightly with olive oil and sprinkle with basil. Finally scatter 4 to 5 pieces of shaved parmesan on top of each tart.
Bake for 20 to 25 minutes until the pastry is golden brown. Serve hot or warm. Serves 6.
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