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Goat Cheese and Tomato Tarts

March 29, 2010

Since coming to England I’ve discovered a newfound love for goat’s cheese.  I had been craving it hardcore, so last week after work when I met Nora on her side of the city for another dinner night, I figured I’d casually suggest this recipe. They’re fun not only to eat, but to make! Their assembly line prep makes them perfect for group cooking….

Goat Cheese and Tomato Tarts

Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 3-inch wide round cookie cutter, cut 4 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 8 circles in all. Place the pastry circles on 1 large sheet pan 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, and wine 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 place 1/8 of the onion mixture on each circle, again staying within the scored edge.

Now for the good stuff. The recipe called for herbed goat cheese, but I wasn’t able to find any in the store, so we improvised and made our own hybrid, adding a garlic and herb boursin to our plain goat cheese, so we still got the creamy with the extra flavor.

Crumble 1/2 ounce of goat cheese on top of the onions.

Sprinkle the diced tomato in the center of each tart along with the basil, salt, and pepper.

Bake for 20 to 25 minutes, until the pastry is toasty, golden brown.

Serve hot.

Mmmm.

These were phenomenal. The pastry was the perfect light, crispy, flakiness, but the rich creaminess of the goats cheese easily made it meal-worthy. I whole-heartedly recommend these if you have a group or family dinner coming up. Yummy.

enjoy,

Libby

Goat Cheese and Tomato Tarts, adapted from Beantown Baker (http://www.beantownbaker.com/2009/11/goat-cheese-and-tomato-tarts.html)

Ingredients:

1 package (17.3 ounces/2 sheets) puff pastry, defrosted
Good olive oil
1/2 large yellow or red onion, sliced thin
3 large garlic cloves, cut into thin slivers
Kosher salt and freshly ground black pepper
3 tablespoons dry white wine
4 ounces garlic-and-herb goat cheese
1 large tomato, seeded and chopped
3 tablespoons julienned basil leaves

Directions:

Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 3-inch wide round cookie cutter, cut 4 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 8 circles in all. Place the pastry circles on 1 large sheet pan 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 place 1/8 of the onion mixture on each circle, again staying within the scored edge. Crumble 1/2 ounce of goat cheese on top of the onions. Sprinkle the diced tomato in the center of each tart along with the basil, salt, and pepper.

Bake for 20 to 25 minutes, until the pastry is golden brown. Serve hot.

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2 Comments leave one →
  1. al. permalink
    March 30, 2010 1:30 am

    libby, i love you. and this looks delicious! i can’t want to make it! boursin is one of my favorite go to cheeses!

    but, i have to say, im horrified of all the wasted puff pastry! please tell me you cut out more squares from the second sheet, or that the scraps were made into something else equally delicious that ill see on the blog next week! please?!

    much love and i can’t wait to see what you make next!

  2. adoptmepaula permalink*
    March 30, 2010 5:59 am

    alisacakes! thank you so much, i love you too!
    and don’t fret, it WAS put to use, just not photographic use 🙂

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