And given most everyone else in the BB group has posted their recipes online, that may explain why there was not even one box of puff pastry available in my local grocery store yesterday.
Barefoot Bloggers causes a run on frozen pastry?...I can see the headlines tomorrow...
OK, well, I tried to have a sensational excuse for why I had to resort to puff pastry shells - and the mini-sized ones to boot (!) instead of the pastry sheets called for in the original recipe. So this recipe had two firsts for me - I got to work with puff pastry shells and I got to try herb flavored goat cheese.
- I used chicken stock instead of wine
- I added a large pinch of red chilli flakes to the onions as they caramelized to pack some heat, and a little oregano along with the basil
I don't know why I've breezed over goat cheese before, perhaps the word "goat" didn't resonate well with me?They are my least favorite farm animal...
Goat cheese does have a slightly sharp taste, but when melted in layers of flaky pastry accompanied with golden onions and some tomato - it was mmmm...lip-smacking goodness.
I used a brand of goat cheese called Chavrie - garlic and basil flavored.
And the mini shells - I'll pass on them and go for the real pastry sheets next time - unless I have Lilliputians showing up for a soiree.
Thank you Ina! Thank you Anne!
This recipe is a keeper - I have my cousin's bridal shower coming up soon, and these beauties are definitely going to be making an appearance.
Tomato and Goat Cheese Tarts
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
1. Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.
2. Preheat the oven to 425 degrees F.
3. 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.
4. 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 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.
6. 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.
7. Finally, scatter 4 or 5 shards of Parmesan on each tart.
8. 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.