Goat Cheese Tartlets + A Sweet Surprise

As I mentioned in a previous post Patrick bought some goat cheese for fun i.e. without a menu plan. This recipe is from Ina Garten's Barefoot Contessa television show on Food Network. I had actually put it on the dvr since she was featuring goat cheese and the recipe did not let me down. If you'd like you can actually watch the video of her making it here or just read the recipe online here.

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 (I left this out)
2 teaspoons minced fresh thyme leaves
4 tablespoons freshly grated Parmesan, plus 2 ounces shaved
4 ounces garlic-and-herb goat cheese (I used regular)
1 large tomato, cut into 4 (1/4-inch-thick) slices

  • 3 tablespoons julienned basil leaves
  • Directions
        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. I just cut the pastry in two squares for our two servings. The round cut pastry seemed a little unnecessary and an extra step that I avoided.
        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.
I served the goat cheese tartlets with some roasted eggplant on top. I sliced a Japanese eggplant and roasted it in the oven before I put the tartlets in for 15-20 minutes. A mixed greens salad with yellow roma tomatoes and cucumbers made a wonderful side dish.

Wondering what to do with the extra pastry?
Turn them into a yummy sweet surprise. With the remaining pastry (I did not want goat cheese tartlet leftovers) I made a sweet croissant. I sliced the pastry into long strips about 1" wide and 8" long. Then tied them into small knots. To melted butter I added a splash of vanilla and basted the unbaked pastry knots; Then sprinkled with cinnamon and sugar. Baked this in that same oven until golden brown.

1 comment:

  1. Both of these sound good. You know I will like the sweets!