25 March 2009

Goat Cheese & Tomato Tarts with the Barefoot Bloggers


Once again it is time for the Barefoot Bloggers to join forces and make some delicious recipes from Ina Garten and her league of cookbooks. She is one of my favourites. It is always a "win win situation" because her recipes are always consistent. I haven't come across a recipe yet that hasn't turned out and been a crowd pleaser. This week Anne of Anne Strawberry
has chosen Tomato and Goat Cheese Tarts which can be found in Back to Basics on pages 92-93.
I received this cookbook for Christmas from L'il Burnt Toast's Boy and this was the very first recipe I made from the book. So...excellent choice Anne!!! I had no problem making this delicious light lunch or appetizer a second time around!!!



**Tomato and Goat Cheese Tarts**

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. Best Blogger Tips

36 comments:

  1. I think we have long lost twin taste buds!

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  2. Wow, I really like tomato tart, it's my favorite. I make this a lot in summer, though I don't never put goat cheese, I will remember to try to use it next time.
    Cheers,
    elra

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  3. Thanks for sharing Val. Beautiful appetizer that I would enjoy.

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  4. I love goat's cheese, so your tarts make me drool!

    Cheers,

    Rosa

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  5. Our great minds are thinking alike, Val!! I am also in a tart mood!!

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  6. Now those tarts look GOOD!
    I could eat one right now (7.15am)!!

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  7. Val, these look gorgeous. I am in synch with you today because I am making some tomato, parmesan & olive puff pastry tarts. Doncha just lurve food...

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  8. Yours looks wonderful - I love the platter it is sitting on too. We really enjoyed this one as well.

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  9. Yum! I loved these...makes me want to go make some more.

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  10. That does look delicious! I agree, Ina rocks.

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  11. Love 'L'il burnt toast's boy'! Tasty tart!

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  12. I've always liked tomato and cheese and this tart looks like something I could have two off, maybe 3 or even 4!!!

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  13. You are so prolific! I sometimes have trouble keeping up with your wonderful posts. I'm going to double comment here.

    This is pretty and it looks like a wonderful light meal or hearty appetizer.

    I also really love your chicken recipe from your last post and the fries too. Hope you're feeling 100% better!

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  14. I don't think you can beat this combo in a tart - very nice indeed.

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  15. These tarts look wonderful! Love the tomato and goat cheese combo!

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  16. Vall look absolutely nice!!! Gloria

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  17. Ohhhhhh, sigh.... those look so good. How I wish I had the time today to make it for my lunch!

    I love your blog's tagline. So true... not always easy to live up to but I love it.

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  18. How could I resist this combination of flavours? Yet another lovely creation from your kitchen.

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  19. I could eat tomatoes and goat cheese everyday, oh wait I do.
    Looks great...love the tart.

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  20. Absolutely gorgeous!! Didnt know about Barefoot Bloggers, I love Ina Garten's recipes too..let me go check out what needs to be done for this! thanks! :)

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  21. Wow those look delish! I love the salad with them. It's the perfect dinner!

    ~Cat

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  22. Yum. This tart and a small salad would make an ideal lunch!

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  23. Your tart and the photo is gorgeous! On that plate, with all the lovely greens, it has the feeling of being in a beautiful forest. The tarts were delicious too.

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  24. Little bites of gorgeousness Val!

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  25. That's a nice tart.. i love goat cheese. and I also like Ina Garten.

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  26. Adorable.

    I'm so glad you said to eat it hot or warm. There's no way it would hang around long enough to get cold in my household!

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  27. Goat cheese and tomato are so good together.

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  28. Oh that does look quiet delicious! Thanks for the recipe. I am definitely going to have to try these.

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  29. Oh yes! I love these glorious tarts!!
    Great photo.

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  30. That looks absolutely amazing! Ina Garten is the best.

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  31. I like how perfectly the little round pastries turned out and also that it has no meat in it.

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  32. Tomatoes and goat cheese are a great combination. I am planning my husband´s birthday for next week and I think that I will including this for his Birthday brunch. Thanks for the inspiration

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  33. These were so delicious! It's such a dreary day here, I'm missing my summery tarts!

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  34. Val, throw in a salad and this is my lunch!

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  35. I am also an Ina fan and can't wait for the tomatoes to ripen and try this recipe!

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Welcome to my home. Thank you so much for choosing to stay a while and for sharing our lives through food. I appreciate all your comments, suggestions, daily encouragement and support.

Val

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