BAREFOOT CONTESSA'S GOAT CHEESE TARTS

Barefoot Contessa's Goat Cheese Tarts image

These look awesome! The picture on the recipe page is beautiful and I want to make them as soon as possible. They look manageable for the residednt's - we'll slice them in four quarters and then we'll give them two quarters, at a time. Did not include cooling/refrigerator time of 15 minutes.

Provided by Manami

Time 1h20m

Yield 4 tarts

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil, plus more
olive oil, for brushing
4 cups thinly sliced yellow onions (2 large onions)
3 large garlic cloves, cut into thin slivers
kosher salt
fresh ground black pepper
3 tablespoons white wine
2 teaspoons minced fresh thyme, plus sprigs (to garnish)
1 (17 1/3 ounce) package puff pastry sheets, thawed overnight in the refrigerator, use cold
4 tablespoons grated parmesan cheese
4 ounces montrachet garlic and herb goat cheese
1 large tomatoes, cut into 4 (1/4-inch-thick)
4 -6 large button mushrooms, sliced thin
3 tablespoons julienned basil leaves
2 ounces parmesan cheese, shaved with a vegetable peeler

Steps:

Preheat the oven to 425°F degrees.
Line a sheet pan with parchment paper.
Heat 3 tablespoons of olive oil in a large skillet over medium-low heat and add the onions and garlic; sauté 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 golden.
Unfold each sheet of puff pastry on a lightly floured surface and roll it lightly to an 11-by-11-inch square.
Using a six-inch-wide saucer or other circular object as a guide, cut 2 (six-inch) circles from each sheet of puff pastry, discarding the scraps.
Repeat with the second sheet of pastry.
Using the tip of a sharp paring knife, score a circle 1/2 inch inside the edge of each pastry. Prick the pastries all over with the tines of a fork and place them on the sheet pan.
Sprinkle a tablespoon of the 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 edges.
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.
If the pastry is warm, chill for 15 minutes.
Bake for 20 to 25 minutes, until the pastry is golden brown.
Garnish each with a sprig of thyme and a drizzle of olive oil.
Serve warm.
Enjoy!