Thursday, March 26, 2009

Barefoot Blogging: Tomato and Goat Cheese Tarts

Anne of Anne Strawberry chose Tomato and Goat Cheese tarts for our last March recipe. Excellent choice if I do say so myself!

Okay. I'm going to admit something. I'm not a huge Goat Cheese fan. I can take it in small doses, but just eating slices with crackers? Forget it. I'd rather have a big hunk of Feta or Bleu cheese any day.

Trying the herbed goat cheese with this recipe made me actually enjoy it more, savoring it with the caramelized onions and the juicy tomatoes. This was a pretty easy recipe to make and the results look simply fantastic! These would be great for a bunch or for a wedding shower party. Ready for instructions... here we go!


  • 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

Crap. I forgot to put the goat cheese in the family photo. Please forgive me.

Go ahead and preheat your oven to 425 degrees.

First you're going to want to take your defrosted Puff Pastry and roll it out to 11 inches by 11 inches.

You're going to cut two 6 inch circles from this piece of pastry. Please don't mind my ghetto pastry cutter... this is the only thing in my kitchen that's 6 inches in diameter, haha.

Once you've cut them out, place them on a sheet of parchment paper on a sheet pan. Only put two pastry circles per sheet pan. Throw them in the fridge until it's time to work with them later.

Now... on to the really good stuff.

Take your two onions and remove the skins. Slice in half by slicing through the root. We want nice thin slivers. So cut the onions into slivers like this. You're going to do the same thing with your three cloves of Garlic!

Next up, put 3 Tablespoons of Olive Oil in your sautee pan and then throw in your thinly sliced onions and garlic.

Sautee this mixture for about 15-20 minutes until your onions are limp and there is no moisture left in the pan. After this, you're going to add the 1/4 tsp of Pepper, 1/2 teaspoon of Salt, the 3 Tablespoons of White Wine, and the 2 tablespoons of Thyme. Like this... ( can you already see how delicious those onions look?!)

Cook this mixture for another 10 minutes and then remove from heat.

At this point, go to the fridge and grab your pastry circles.... Using a paring knife, score a 1/4 inch border around each of the pastry circles.

Then take a fork and prick the pastry that's inside of that scored line.

Take 1 tablespoon of your grated parmesean cheese and lovingly sprinkle it on each pastry round, staying inside of the scored line.

Take 1/4 of your caramelized onion mixture and spread it out on top of that parmesean cheese

Crumble an ounce of your goat cheese on top of the onions...

Place a slice or two of tomato on the center of each tart and brush with a little bit of olive oil. Then sprinkle with salt and pepper and sliced basil.

Take your block of parmesean cheese and make 4 or 5 shavings per tart. I use my veggie peeler to make the shavings

Oh man. This looks like a pizza. A delicious tasting pizza. My mouth is watering already and it's not even in the oven yet!!!

Since I don't want to eat uncooked pastry dough, I unwillingly put these in the oven for 20 to 25 miutes, until the pastry is golden brown. And look what came out..... OH MY HEAVENS.

I hope you'll try these for a party.... they are seriously delicious. And if you're not a goat cheese fan, I bet thin slices of mozzarella or crumbled feta would be just as yum on this!

If you're looking for a printable version, just click here!


Anonymous said...

I love your pictures!

Anonymous said...

I want a photographer! I'm glad you found out that it's a little enjoyable and loved the recipe. That's what's great about these groups.


Amanda @ Fake Ginger said...

Oh man, yours look delish! I'm really regretting using the small precut puff pastry after seeing your huge tarts!

Karen said...

These were really something else! I'm glad you gave the goat cheese another chance.

Tia said...

Your's are so much nicer looking than mine... My basil turned black. I should have put it on after baking. :(

It's SOOOOOOOO tasty though.

Oh yea, and gorgeous pictures, as always.