Tomato & Goat Cheese Tart

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• 1 (16 ounce) package puff pastry
• 1 medium onion
• 1 -2 garlic clove
• 2 -3 tablespoons olive oil
• salt & pepper
• 1/4 cup dry wine (like chardonnay)
• 2 tablespoons fresh thyme
• 2 tablespoons parmesan cheese, grated
• 2 ounces goat cheese
• 1 tomato
• 4 -5 basil leaves
• 6 slices parmesan cheese

Recipe

• 1 defrost puff pastry according to package directions.
• 2 peel, quarter, and thinly slice the onion. peel and mince garlic.
• 3 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 season onions with salt and pepper, deglaze with wine, and stir in thyme.
• 5 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 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 sprinkle the grated parmesan within the scored circle. top with caramelized onions.
• 8 crumble the goat cheese and sprinkle over the onions.
• 9 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 drizzle 1-2 t olive oil over the tomatoes to encourage browning.
• 11 julienne the basil, and sprinkle evenly over the tomato.
• 12 put a few slices of parmesan on top of each tart and sprinkle with salt and pepper.
• 13 bake at 425f for 20-25 until golden brown.