Tomato and Goat Cheese Tarts
- Yield 18 pieces
The flaky crust topped with sautéed golden onions, goat cheese, tomatoes and basil creates a bold-flavored snack.
- 1 tablespoon olive oil
- 4 cups thinly sliced onions, halved
- 1 teaspoon minced garlic
- Salt and pepper to taste
- 3 tablespoons white wine
- 1/2 teaspoon dried thyme leaves
- 1 (17.3-ounce) package puff pastry sheet, thawed
- 3 ounces crumbled goat cheese
- 3 Roma tomatoes, thinly sliced
- 3 tablespoons coarsely chopped fresh basil leaves or 1 tablespoon dried basil leaves
- 2 teaspoons grated Parmesan cheese
- Preheat oven to 425F.
- In large nonstick skillet, heat olive oil over medium heat. Add onions and garlic and sauté 15 to 20 minutes, stirring frequently, until onions are golden brown. Add salt and pepper. Add wine and thyme and continue cooking another 5 minutes. Remove from heat.
- Unfold each puff pastry sheet on lightly floured surface. Roll into thin rectangle. Using 3-inch cutter or glass, cut circles from each sheet of pastry, saving the scraps for another use.
- Transfer rounds onto baking sheet. Prick each round with fork. Divide onion mixture evenly among rounds. Sprinkle with goat cheese and top with tomato slice. Sprinkle with basil, salt, pepper and Parmesan cheese.
- Lightly spray nonstick cooking spray on rounds. Bake 15 to 20 minutes, until pastry is golden brown. Serve warm or at room temperature.
Note: Use the extra pastry to pat into a round and top with extra cheese, tomatoes, spinach, or anything else you having lying around to create your own pizza.
Recipe reprinted with permission from Holly Clegg’s Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008.