| Level: | Easy |
| Total: | 55 min |
| Prep: | 30 min |
| Cook: | 25 min |
| Yield: | 4 individual tarts |
Ingredients
- 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 four 1/4-inch-thick slices
- 3 tablespoons julienned basil leaves
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 878 |
| Total Fat | 59 g |
| Saturated Fat | 18 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 19 g |
| Cholesterol | 19 mg |
| Sodium | 695 mg |
| Serving Size | 1 of 4 servings |
| Calories | 878 |
| Total Fat | 59 g |
| Saturated Fat | 18 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 19 g |
| Cholesterol | 19 mg |
| Sodium | 695 mg |
Reviews
Easy and delicious. I made them with homegrown cherry tomatoes sauté on olive oil and garlic. Grease the parchment paper. I didn’t (the recipe didn’t say) and the pastry got stuck. It was a nightmare to remove the paper
Love this recipe! I made it for a NYE appetizer and it was a hit! I used one solid sheet of puff pastry and made three rows of alternating yellow and red heirloom tomatoes and then cut into 9 pieces after baking. It was so good! Thanks Ina!
The presentation is an absolute disaster! This is not a tart by a long shot. This is some kind of open-faced pie. The dish is far too wet, and unfortunately, the sequencing and amount of certain ingredients adds to the mess. The first problem is the pastry cannot possibly hold all that (tart?) filling. I would build this using an aluminum, fluted side tart pan with a removable bottom. Also, I would rethink how the filling is prepped.
I NEVER post reviews but this tart is DESERVING! WOW!
Used Ina Garten pie crust recipe in lieu of puff pastry because our grocery was out. Was still delicious although I’m sure puff pastry would be even better! Cut circles from pastry – 1 crust will yield the four circles although we made two larger circles instead. Next time I will double the amount of filling because it does shrink down considerably, but the flavors are so intense that a little goes a long way anyway. Absolutely delicious!
Delicious
We make this once a week . It is so good!! We add different veggies to the onion mixture. Everyone we have made this for absolutely loves it!
These are magical. Just an outstanding appetizer. Delicate and sophisticated. Ina is a superb chef. Any time that I make something delicious, my hubby asks: Ina?…and the answer is always: Yes! I didn’t have white wine, so I used Cognac. How could I go wrong?
Just made this with our homegrown tomatoes. I left the puffed pastry whole and cut into squares after baking. Didn’t have basil but my husband asked if I would put slices of jalapenos on it. He asked next time if I would cut the slices of tomatoes into pieces. It was a BIG hit at our house. Thanks Ina
Delicious and so easy to make . I drizzle a little balsamic reduction over it !