This recipe comes directly from “Barefoot Contessa Back to Basics” cookbook by one of my favorite TV personalities, Ina Garten. I decided to make this when I stumbled upon a link-up on one of the blogs I follow called “It’s a Keeper.” You can find the link to "It's a Keeper' in my blog roll. We were challenged to make something from either this cookbook or “The Pioneer Woman Cooks” by Ree Drumond. I’ve made quite a few things by Ina and I must say, except for her excessive use of butter, I love her stuff. Her Lemon Chicken Breasts is coming soon here on my blog.
I would say this tart recipe is a ‘keeper.’ I did swap out the goat cheese (not a fan) for feta (a huge fan). Other than that, it’s pretty straight forward. Unfortunately, the tomatoes here in Michigan are terrible this time of year….. I can imagine this with a freshly grown tomato right from my garden. The recipe in the cookbook makes four tarts; I cut it in half and only made two.
This would be perfect as a first course or as a light supper served with a big salad. Enjoy!
Here’s what you need:
1 package puff pastry, defrosted
Olive oil (I didn’t use)
4 C thinly sliced onions
3-4 cloves garlic (I forgot them!)
3 T dry white wine
2 t fresh thyme leaves (I used ½ t dried)
4 T freshly grated Parmesan cheese
4 ounces goat cheese (I used Greek feta)
1 large tomato, sliced thinly
3 T julienned fresh basil leaves (I used just a tiny bit of dried)
2 more ounces grated Parmesan cheese (I didn’t use this)
Here’s what you do:
Carefully lay out the pastry and cut out large circles. You should get two per sheet. Then score another circle ¼ inch all the way around the dough. Prick the inside of the tart with a fork. Place on baking sheet which has been lined with parchment paper.
Cook onions in a bit of oil until very soft and brown. The secret here is low heat for a long time – be patient. Add the wine, salt and thyme and continue to cook until perfect. This whole onion process could take up to 20 minutes.
Divide onions evenly between the tarts, being careful to stay in the inner circle. Distribute the feta and tomato and Parmesan between the tarts. Sprinkle with basil.
Bake at 425 degrees for 20 minutes. I also broiled mine for just a minute to get a toasty top. Elegant and surprisingly easy. Another keeper from Ina Garten.
(printable recipe) .... or just buy the book - you won't be sorry!