I am Grace from Fruitful and I am so thrilled to be guest posting for Richly Rooted today.
I had the privilege of meeting Elsie during our study abroad semester in Oxford, England and we were even in a food group together in which a few of us cooked for the rest of the group once a week. I feel like this was one of the most intimidating things I’ve done in my culinary career but also helped me figure out how to cook for myself and others for the first time.
I still haven’t got the whole “cooking for big crowds” thing down, but I’m taking baby steps. I was so thrilled to recently discover that Elsie also blogs about food and I love hopping over to Richly Rooted for fun meal ideas and healthy eating/living tips.
Today, I would like to share a recipe that is perfect for a special date night in or whenever you’re feeling like you need a trip to a Parisian bistro.
These Tomato and Goat Cheese Tarts use those fabulous tomatoes that the summer brings us (heirlooms would be especially good) and makes them decadent by layering them with herbed, sauteed onions, goat and Parmesan cheese and fresh basil all in a puff pastry tart!
These are pretty easy to make and are perfect for when you have a leftover sheet of puff pastry in the freezer. They would be lovely paired with a fresh green salad, a glass of wine and eaten al fresco.
Tomato and Goat Cheese Tarts
These fresh, tasty tomato and goat cheese tarts are perfect for casual, outdoor entertaining! Serve them as appetizers or alongside a garden salad.
- 1 sheet puff pastry defrosted
- 2 Tbsp olive oil
- 1 yellow onion thinly sliced
- 2 Tbsp dry white wine
- 1 tsp fresh thyme or rosemary minced
- 3 Tbsp freshly grated Parmesan cheese
- 1 large garlic clove minced
- 1 large tomato thickly sliced
- 1-2 Tbsp basil leaves torn
- 2 oz goat cheese
Roll out a sheet of puff pastry on a lightly-floured surface into about an 11x11-inch square.
Using a 6-inch wide bowl or saucer, cut circles from the pastry, using the scraps to form more circles. Place the pastry circles on a sheet pan lined with a Silpat or parchment paper and refrigerate until needed.
Preheat oven to 425. Heat olive oil in a skillet over medium-low heat and add in onions and garlic. Saute 10-15 minutes, stirring often, until onions are limp.
Add salt, pepper, wine, and thyme/rosemary; cook for another 10 minutes, until the onions are browned.
Using a knife, make a 1/4-inch border around each pastry circle. Prick the pastry inside the lines with a fork and sprinkle 2 Tablespoons of the grated Parmesan in each, staying inside the border.
Add the onion mixture, goat cheese, and tomato. Brush the tomato slices with olive oil, basil, and additional salt and pepper. Add remaining Parmesan.
Bake for 20-25 minutes, until the edges of the pastry are golden brown.
(Click recipe to enlarge)