I feel like all I've been making lately are desserts so this week's (or if you want to get all high and mighty with me....last week's) BB choice was a nice change. Actually, more than nice.
These were delicious. And I loved the versatility. These little tarts are open to anything. Hussies.
Once again, Ina pulled out the puff pastry, which makes these so simple to put together. A perfect little last minute appetizer for an impromptu cocktail gathering, or throw in a salad and you've got yourself a light Spring dinner.
I chose to make mine smaller than Ina called for so that I could experiment with a couple of different topings. If I was going to serve these as an appetizer, I'd make them even a little smaller so they were just a couple of bites, but these came out fine.
I tried them with the suggested goat cheese and fresh roma tomatoes, goat cheese and sundried tomatoes, feta and roasted red peppers, and finally, mozzarella and fresh roma tomatoes. All of them were delicious, but since I have a love affair with sundried tomatoes, that one was my favorite. Second choice would have to be the feta and roasted pepper combination.
I can't wait to try these again this summer after a trip to the farmer's market. Some nice sweet summer tomatoes would really make these "perfect"!!
You have to try these. Really. You have to.
Here's the recipe:
Tomato and Goat Cheese Tarts
2008, Barefoot Contessa Back to Basics, All Rights Reserved
Show: Barefoot ContessaEpisode: Say Cheese
1 package (17.3 ounces/2 sheets) puff pastry, defrosted
Good olive oil
4 cups thinly sliced yellow onions (2 large onions)
3 large garlic cloves, cut into thin slivers
Kosher salt and freshly ground black pepper
3 tablespoons dry white wine
2 teaspoons minced fresh thyme leaves
4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
1 large tomato, cut into 4 (1/4-inch-thick) slices
3 tablespoons julienned basil leaves
Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.
Preheat the oven to 425 degrees F.
Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute 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 browned. Remove from the heat.
Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.
Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.
Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.
Of course, the wonderful Anne Strawberry chose this recipe. Thanks to her. Check out her site if you haven't already done so....she's one of the best.