Tomato and Goat Cheese Tart

I made several batches of slow roasted tomatoes last week because they are oh, so good and because I want to use them in several of my favorite recipes. I had a sheet of puff pastry left over from making my sweet peach tart and decided to use the same technique for a savory one with tomatoes and goat cheese.

Tomato and Goat Cheese Tart ...an adaptation of an Ina Garten recipe

1 sheet puff pastry, defrosted
2 cups thinly sliced onions
2 cloves garlic, chopped
Salt and pepper
2 tablespoons white wine
1 teaspoons fresh thyme leaves
2 tablelspoons grated Parmesan cheese
2 ounces goat cheese
5 slices of ripe tomato or roasted tomatoes
2 tablespoons julienned basil leaves
Parmesan cheese shavings
2 tablespoons toasted pine nuts

I prepared the puff pastry just like I did when I made a peach tart, check here for more details. Unfold the pastry sheet onto a sheet of parchment paper. I cut the dough into a 10 inch circle and used a sharp paring knife to score a 1/4 inch wide border around the circle. Prick the pastry with a fork and sprinkle with a tablespoon of Parmesan cheese, staying inside the border. Trim the paper to 1-1/2 inch larger than the pastry all around.

Heat 2 tablespoons oil in a large skillet and add onions and garlic. Saute for 20 minutes, stirring frequently, until there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt and 1/2 teaspoon pepper, the wine and thyme and continue to cook for another 10 minutes. Remove from heat.

Place onion mixture on the prepared pastry crust. Crumble goat cheese on top of the onions. Place slices of tomato around the tart on top of the onions. If you are using fresh tomatoes brush the tops with a little olive oil. Sprinkle with basil, more cracked pepper and some Parmesan shavings.

Bake at 425 degrees for 20-25 minutes until the pastry is golden brown. Leave the tart on the sheet of parchment. I bake it on a preheated pizza stone and use my peel to get it onto the stone and out of the oven when it has finished baking.

This is a fantastic way to prepare the luscious vine ripened tomatoes that are so readily available right now in farmers market and produce stands. And peppers are at their best and plentiful. Now is the time to stock your freezer for winter.