One evening last week, we had the delicious honor of being invited to have dinner with my son and his wife, Lindsay. Nick greeted us at the door and a wonderful, intoxicating aroma wafted into the crisp evening air. Lindsay had been at work all day but had still prepared a fabulous dinner: she served us some beautiful Tomato and Goat Cheese Tarts along with a lovely arugula salad. It was so yummy I begged her to re-create it for YOU so without further ado, I turn The Café over to my sweet Lindsay ........
When I came across this recipe for Tomato and Goat Cheese Tarts I knew it was something I needed to try! I have to say, we were not disappointed! We loved them so much that I made them two nights in a row and then again for Scott and Chris! They are perfect for a busy weeknight as they come together very quickly, but they are also nice enough to serve to company! They pair perfectly with a fresh green salad. Enjoy! ~ Lindsay
Tomato and Goat Cheese Tarts
1 sheet frozen puff pastry, defrosted
2 medium onions, sliced
3 garlic cloves, minced
2 teaspoons fresh thyme leaves
4 tablespoons shredded Parmesan cheese, plus more for topping
4 ounces goat cheese
1 cup grape tomatoes, halved and patted dry with paper towels
1. On a lightly floured surface, unfold puff pastry and roll it lightly to a larger square. Cut the pastry in half and then half again so that you have four equal squares. Place the pastry squares on a sheet pan lined with parchment paper and refrigerate until ready to use.
2. Preheat oven to 425˚F.
3. Heat a tablespoon of olive oil in a skillet over medium heat and add the onions. Saute for 10-15 minutes, stirring frequently until the onions are soft and beginning to brown. Add garlic and cook for a few more minutes. Season with salt, pepper and thyme.
4. Using a sharp paring knife, score a small border around each pastry square. Prick the pastry inside the score lines with a fork.
5. Sprinkle a tablespoon of Parmesan on each square. Place ¼ of the onion mixture on each square. Crumble the goat cheese and then top with the tomatoes. Drizzle the tomatoes lightly with extra virgin olive oil and season with salt, pepper and additional thyme. Sprinkle Parmesan over each tart.
6. Bake for 18- 20 minutes, until the pastry is golden brown. Serve hot or warm.
Adapted from Ina Garten