Puff Pastry Pizza with Prosciutto

This recipe comes from a new friend named Katie and has travelled all the way across the Atlantic Ocean to meet you. Katie’s blog, Thyme for Cooking has been entertaining foodies since 2006, and is not only full of stories about Katie’s life and cooking overseas, but also boasts a sister site with an extensive section of kitchen tips I go to regularly, sometimes out of necessity, sometimes just to learn a new kitchen factoid and tuck away for future use.

If you ever need guidance on soup bases, how to pit an avocado, freeze an egg, or store a pumpkin, you couldn’t do better than starting with Katie!

And then there’s her puff pastry pizza with prosciutto.

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Tomato and Goat Cheese Tarts

If I understand every bit of instruction in a recipe the very first time I read it, chances are I’m going to have little or no interest in making it.

This week, I stuck my baby toe into the puff pastry pool and learned two new terms: scoring and docking.  As usual, I assumed because these two tasks have been assigned terms all their own, they were going to be much too hard for me to manage, and as usual, I was wrong.

And of course, because I still get kitchen jitters, I bought double the ingredients necessary so that I could first make “rehearsal pastries,”  which turned out alright, but not as good as the pictures you see here, which feature Tomato and Goat Cheese Tarts V2.0.  The rehearsal pastries came out flakey, tangy, buttery and all-over delicious, but I didn’t like the ratio of pastry to filling dictated by the recipe, so I adjusted it in V2.0

Tomato and Goat Cheese Tarts from Barefoot Contessa

• 1 package (17.3 ounces/2 sheets) puff pastry, defrosted
• 3 tablespoons olive oil, plus extra for brushing
• 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
• 4 ounces garlic-and-herb goat cheese
• 1 large tomato, cut into 4 (1/4-inch-thick) slices
• 3 tablespoons julienned basil leaves

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