These fresh, tasty tomato and goat cheese tarts are perfect for casual, outdoor entertaining! Serve them as appetizers or alongside a garden salad.
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.