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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