I served it alongside an arugula salad, which is great because you can double time the shaved parmesan. Together they were heaven. I've augmented Ina's recipe just a titch, making an easy-but-sophisticated dinner even easier. And more sophisticated. Okay, maybe not more sophisticated, but, dare I say, tastier? Serve this at your next dinner party and people will think you’re the bee’s knees.
To serve, I simply cut the square tarts in quarters, and served each person two of them. The next time I do this I might cut each puff pastry sheet in half, so everyone gets their own long rectangle tart of goodness. Serves about 4.
1 package (17.3 ounces/2 sheets) puff pastry, defrosted
4 cups thinly sliced Yellow Onions (2 large onions)
3 large Garlic cloves, cut into thin slivers
Salt and freshly ground black pepper
3 tbsp dry White Wine
2 tsp minced fresh Thyme or Rosemary leaves
6 tbsp shaved Parmesan (use a vegetable peeler)
3 oz Goat Cheese (herbed if you like)
1 large Tomato, cut into thick slices
5 tablespoons Basil, julienned
Thaw puff pastry. Once it’s flexible, unfold it onto a baking tray lined with parchment paper.
Preheat the oven to 425*.
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. (You may think that this is a long time to cook onions, but have patience with them. They get soo much better when they’re all brown and crispy.)
Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine and thyme/rosemary and continue to cook for another 10 minutes. Remove from the heat.
Using a sharp knife, score 1/4-inch-wide border around each pastry square. Prick the pastry inside the score lines with the tines of a fork and sprinkle two tablespoons of the parmesan on each square, staying inside the scored border.
Place 1/2 of the onion mixture on each square, again staying within the scored edge. Crumble the goat cheese on top of the onion mixture. Add tomato slices, sprinkle with olive oil, basil, salt, and pepper. Finally, scatter the remaining parmesan on each tart.
Bake for 20 to 25 minutes, until the pastry is golden brown. Serve hot or warm.