Thursday, March 26, 2009

Barefoot Bloggers: Tomato and Feta Cheese Tarts

Ok so that wasn't the original recipe. The original was tomato and goat cheese tarts. However, I'm the only one in my family who likes goat cheese so I had to substitute feta. No problem! These were a hit nonetheless. I made them as an appetizer before dinner. Instead of making 4 individual tarts, I made two larger ones and cut it into wedges.
I loved the flavor and the light, flaky puff pastry crust. I would definitely make these again, but I would probably cover the top with more tomato slices. I found it pretty onion heavy for being called a "Tomato" and Goat Cheese tart. Still good, just needed more tomato.
Here's the recipe if you want to give them a try too! And check out Barefoot Bloggers Blogroll to see how everyone else did with this week's challenge. Enjoy!

Tomato and Goat Cheese Tarts
source: Ina Garten
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
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.


KMAYS said...

Wow, these look amazing. They'll be perfect for summer when tomatoes are in season.

Kristen616 said...

Oh this looks SOOO good! I'll bet they are a perfect appetizer!

Anonymous said...

I pilled tomatoes onto mine. They actually tasted pretty yummy after baking. Your pictures, of course, are beautiful.


girlichef said...

Yum...looks mighty tasty w/ feta, too! I did like the smaller ones...but I'm gonna try a big one of these times :)

Debinhawaii said...

Great photos--your tarts look perfect. I love goat cheese but love feta just as much so I think it would be equally as tasty in the recipe. I liked this one.

Anne said...

Your tarts look amazing! I bet they were yummy with feta (though I'll take any excuse to eat goat cheese!)

Suzie said...

I loved these tarts - regardless of any tweaking. The feta looks delicious, and the tomatoes are perfect.

Me! said...

Feta sounds like an interesting twist. I might have to make these again.

Leslie said...

I love how your tarts look! The larger size is a great idea. I can't wait to make these again when tomatoes are at their peak.

AndreaQ said...

Yum! I love these tarts! I found that using super ripe tomatoes and vidalia onions made all the difference. You still get a lot of onion flavor but it's sweet so it doesn't overpower the tomatoes.