Saturday, August 22, 2009
Tomato Goat Cheese Tartes
I saw this on Barefoot Contessa about two weeks ago, and made it myself this past week. Omg, rarely do I make something so CRAZY DELICIOUS. And, it was easy as pie to make!
Here is the original recipe, but let me tell you how easy and tasty it is!
2 medium onions or 1 large one
Pastry dough (go out and get it in the freezer section, next to frozen pie crusts)
One thick tomato
1. Cut onions in half, and then chop them into thin long strips cross wise
2. Saute onions in olive oil on low/medium heat until they turn yellow/yellow brown (the key here is that this can take 15 minutes or more. Be patient! The flavors are knock out.
3. Add thyme and pepper and saute just a little longer.
4. Take pastry dough and cut into sections that are 6 inches across and put on parchment paper on a baking sheet. (note: the BC uses 6 inch diameter circles. This is all nice and aesthetically pleasing except all your leftover dough then will be wonky shaped. So, if you plan on making more than just 2 circles, I suggest doing squares. The puff pastry looks just as cool even if it's angled, but you want to have at least an quarter inch of dough around the food in the center.)
5. Take a knife and score a circle in the dough at least a quarter inch from the boarder. (I prefer at least an inch) This will be your "landing pad" for all the food!
6. Shave Parmesan cheese into circle. Be liberal!
7. Heap caramelized onions on top of cheese. (mmm!)
8. Put goat cheese on top of onions (like 1 tbs to 3 tbs depending on your love of goat. cheese.)
9. cut a nice thick slice of tomato and put on top of goat cheese
10. Shave more parmesan cheese on top of tomato. Basil can be added here too.
It will, at this point, look like a little tower which is cool. Don't worry, the puff pastry will do exactly that--PUFF!
11. Put in oven at 400 for 30 minutes or so. Check after 20 to make sure it's not burnt.
it is amazing.