holla atcha!
the sun is out, the birds are squawking, and i made something round that isn't a cookie.
today is not about sugar.
it's about tomatoes.
and angrily buying herbs because all my herb pots have died.
and welcoming goat cheese back to the blog...it's been since september(!!?!)
AND lez not forget about magical puff pastry..it's a goooood thing to have hanging out in your freezer.
it's like a more delicious bread that you can wrap twist and fold. the inclusion of puff pastry almost guarantees success.
so this thing, it's a tart, it's like pizza. there are sweet winey onions. and three kinds of cheese because let me be excessive.
the best bites are the ones with the bits of crispy broiled parmesan.
this is totally an ina classic..i just made one big tart instead of a bunch of littles. it can totally be lunch, dinner, snack, leftovers for breakfast....that seems to be the way it goes around these parts.
i'm gonna go do art. meow meow!
Tomato Goat Cheese Pizza Tart
adapted from ina garten
1 sheet all-butter puff pastry (round or rectangle), defrosted
2 cups thinly sliced yellow onions
2 cloves garlic, sliced
kosher salt and black pepper
olive oil
2-3 tbsp white wine
1 tsp fresh thyme leaves, minced
1/4 cup parmesan, grated
handful of mozzarella, grated
2 ounces goat cheese
1-2 tomatoes, sliced
2 tbsp basil, julienned
unfold sheet of puff pastry on a lightly floured surface and roll it out slightly. preheat oven to 425. heat 1-2 tbsp olive oil in a skillet over medium to low heat. add the onions and garlic and saute for 15-20 minutes, stirring often, until onions are limp and there is almost no moisture remaining. add 1/4 tsp kosher salt, a couple pinches of pepper, the wine, and thyme and continue to cook another 10 minutes, until all the onions are lightly browned. remove from heat.
using a fork, prick the puff pastry a bit, leaving an inch border. sprinkle most of the parmesan over the puff pastry. top with onion mixture, and spread out evenly. crumble goat cheese over the onions, then top with the tomato slices. brush each tomato lightly with olive oil and sprinkle with salt, pepper, and basil. finally, scatter the remaining parmesan and a handful of mozzarella over the top.
bake for 30-35 minutes, until the pastry is golden brown.