Tomato and Goat's Cheese Tarts
- 1 package (490g/2 sheets) puff pastry, defrosted
- Good olive oil
- 200g thinly sliced onions (2 large onions)
- 3 large garlic cloves, cut into thin slivers
- Salt and freshly ground black pepper
- 45ml dry white wine
- 2 tsp minced fresh thyme leaves
- 25g freshly grated Parmesan, plus 55g shaved with a vegetable peeler
- 110g garlic and herb goat's cheese
- 1 large tomato cut into 4 slices
- 3 tbsp julienned basil leaves
2) Preheat the oven to 210°C/gas mark 7.
3) Heat 3 tbsp 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 tsp salt, 1/4 tsp pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
4) Using a sharp paring knife, score a 1cm 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.
5) 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.
6) 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.