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Tomato Goat Cheese Tarts

July 27, 2011

by Elizabeth

These little tarts just might be my very favorite appetizer. Ina’s recipe makes four larger, lunch sized tarts, but let’s be honest – they’re much cuter bite-sized. Unfortunately, making them cuter also means they take a bit more time to assemble so I don’t serve them very often. But my sister’s birthday was the perfect reason to spend a little extra time on hors d’oeuvres so we got to enjoy these petite bites of deliciousness on Monday.

If you wanted to prepare them for a party, you could certainly caramelize the onions and roast the tomatoes several days in advance and refrigerate until needed. The tarts themselves can be assembled and refrigerated for 1-2 days before baking as well. I’m tempted to make a triple batch the next time I make these, and flash freeze the extras for last minute get togethers.

Tomato Goat Cheese Tarts, adapted from Ina Garten

1 package puff pastry (two sheets)
2 large onions, thinly sliced
1 tablespoon butter
2 tablespoons olive oil
2 teaspoons thyme
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 batch oven roasted tomatoes, or 1 carton cherry tomatoes
4 oz garlic herb goat cheese
1/4 cup finely grated Parmesan
4 tablespoons julienned basil leaves (optional)

Let the puff pastry defrost on the counter. Don’t let it get too warm or it will stick together and you won’t be able to unroll it. If you need to prepare the oven roasted tomatoes, do that first.

Next we need to caramelize the onions. Heat the butter and oil in a large dutch oven or deep skillet until hot. Add the onions and cook over medium-low heat until they are soft and lightly browned, stirring regularly. Add the thyme, salt and pepper, and continue cooking until all the moisture has evaporated from the pan, and the onions are golden brown. Be patient, this process might take 30 or 40 minutes. Don’t try to rush and turn the heat up, or you will end up with burned onions instead of caramelized onions. Take the onions off the heat and let them cool.

When the onions are just about ready, preheat the oven to 425˙. Unroll the puff pastry sheets and using a biscuit or cookie cutter, cut as many 3″ rounds as you can from each sheet. I ended up with about 22 total. Transfer puff pastry circles to a baking sheet. Prick the insides of each with a fork, leaving a border of about 1 cm.

Sprinkle each pastry circle with a little Parmesan cheese. Then top with a couple teaspoons of caramelized onions, a teaspoon of goat cheese, and 2 tomato halves. Sprinkle with additional Parmesan cheese and basil, if using. Bake for 20 – 25 minutes, until the tarts are golden brown around the edges and the goat cheese has melted. Serve warm.

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5 Comments leave one →
  1. July 27, 2011 11:39 am

    These looks so tasty!! Absolutely PERFECT for any time you want an appetizer, almost look like little mini pizzas

  2. July 27, 2011 5:29 pm

    Those look so yummy!

  3. July 27, 2011 6:20 pm

    Those look so good!

  4. July 28, 2011 10:23 am

    They’re delicious – hope you all enjoy!

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