Tomato Goat Cheese Tartlets
Just in time for your New Years Eve party, I found a tasty appetizer to serve at your party. Goat cheese and tomatoes make a combination I find hard to resist. These little tartlets are colorful bites bursting with flavor.
You can make the onion mixture earlier and store in a plastic container. Right before your guests arrive assemble and pop in the oven.
Tomato & Goat Cheese Tartlets
adapted from Ina Garten: Back to the Basics
1 package 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 cheese
4 ounces goat cheese
3-4 Roma Tomatoes, cut into 1/4 inch slices
3 tablespoons julienned basil leaves
2 ounces Parmesan cheese, shaved with a vegetable peeler
Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to a 11 x 11 inch square. Using a round biscuit or cookie cutter, cut circles from the sheet, discarding the scrap dough.
Place the pastry circles on sheet pans lined with parchment paper and refrigerate until ready to use.
Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add 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 the thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
Using a cookie cutter, small than the original, score a border around the pastry circle. Prick the pastry inside the score lines with a fork and sprinkle a tablespoon of grated Parmesan on each round.
Place one teaspoon of the onion mixture on each circle, again staying within the scored circle. Crumble 1 ounce of the goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brus the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter Parmesan on the top of each tart.
Bake for 20 to 25 minutes, until the pastry is golden brown.
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