Two Cheese Tomato Tart
I have a tomato pie that I posted a few months ago. I was playing around with the recipe and this is what it morphed into! I tried Crescent rolls and thought they were to fluffy. You could always use a pie crust too.
1 package of puff pastry, defrosted
2 -3 Tablespoons olive oil
2 large onions thinly sliced
3 – 4 large cloves of garlic, cut into thin slivers
3 Tablespoons dry white wine
2 teaspoons frsh thyme minced
4-5 Tablespoons fresh grated Parmesean
5-6 shaved pieces of fresh Parmesean
4 ounces of herb goat cheese
1 large tomato cut inot 4 thick slices
4 Tablespoons julienned basil leaves
Kosher salt and fresh ground black pepper
Preheat oven to 425°
Unfold the puff pastry on lightly floured surface and roll in to an 11 x 11 inch square. Cut 2 circles from the pastry 6 inch in diamiter each, or just use what ever size saucer you have. Line sheet pans with parchment paper and place circles on pans.
Heat olive oil in skillet and add onions and garlic. Saute for about 15 to 20 minutes, until the moisture is gone. Add 1/2 teaspoon salt and 1/4 teaspoon pepper, wine and the thyme cook for about 10 minutes. Remove from heat.
Score 1/4 inch border around each pastry circle, be careful not to cut all the way through. Prick pastry inside the score lines with fork and sprinkle a Tablespoon of grated Parmesan on each round inside the circle. Place equal amounts of the onion mixture on top of the Parmesan. Crumble 1 ounce of goat cheese onto each round. Place a tomato slice in the center brush lightly with olive oil, sprinkle with basil, salt and pepper and top with shaved Parmesan pieces.
Bake 20 – 25 minutes
Serve warm
