Tuesday, January 27, 2009

Follow-up Recipe From Ms. Garten

(Photo Via Chocolate Shavings and Jupiter Images)
I made these the other day and my whole family loved it!! It was easy and took about an hour to prep and cook. This is one great use for puff pastry.
Tomato and Goat Cheese Tarts
2008, Barefoot Contessa Back to Basics, All Rights Reserved
Serves: 4 individual 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 (I substituted sun-dried since fresh are out of season)
3 tablespoons julienned basil leaves
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.
Preheat the oven to 425 degrees F.
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.
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.
Place 1/4 of the onion mixture on each circle, again staying within the scored edge. 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. Finally, scatter 4 or 5 shards of Parmesan on each tart.
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.


Linda Lou said...

sounds like a winner, like all of Ina's recipes...will definitely try it!

Krissy said...

*bookmarked! I will make this soon :)

please sir said...

Goat cheese - YES please! I think I love anything with goat cheese on it - sounds yum!

Heidi said...

Her recipes are fail proof. I love her and I love your blog. I couldn't help myself, I loved the microsoft ad so much, it made me feel so proud that I had to share it on my blog. I got you all linked up in it as well. Thanks for finding these great finds. Heidi

Sabina said...

Heidi thats' great!! I loved that ad!! Thanks for the link!!


Lady Laura said...

I absolutely LOVE the barefoot contessa! Her show came on TV at my sister's home during a snow day and my grandson and nephew actually stopped playing to watch her make some French country desert with pears. Two boys ages 8 & 4, were messmerized by her! They both thought it sounded wonderful and asked if I would make it for them.

She has this incredible knack for making very special, extraordinary foods seem simple.

Melissa said...

Everything that woman touches is gold. Truly.

M.Kate said...

Absolutely yummy :D

Julia said...


Heather Beth Taylor said...

I have been dying to make these! looks delicious. I recently made the roasted potato and leek soup from the new book and it was out of this world!

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