Tomato and Three Cheese Tarts

I have been on a bit of a tomato kick lately.  I just can’t seem to get enough of them.  I could eat tomatoes morning, noon, and night!  Now that we have that out of the way…
These tarts are so lovely!!  You could make them into 4-inch rounds and serve them as appetizers or you could simply serve them as individual tarts at lunch.  They are simple and delicious.  You don’t even have to worry about the pastry, this recipe uses frozen puff pastry, which is such a relief   Take a load off.

Tomato and Three Cheese Tarts

Ingredients

1 package puff pastry, defrosted

Olive oil

4 cups thinly sliced onions (2 large onions)

3 large garlic cloves, cut into thin slivers

Sea salt and fresh ground black pepper

3 tablespoons French vermouth

2 teaspoons minced fresh thyme leaves

4 tablespoons freshly grated Parmesan cheese

4 tablespoons crumbled feta cheese

4 balls of bocconcini cheese, sliced

1 large tomato, cut into 4 slices

3 tablespoons julienned basil leaves

To Prepare the Tarts

Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 x 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 sheet of puff pastry to make 4 circles in all.  Place the puff pastry circles on 2 baking sheets lined with parchment paper and refrigerate until ready to use.

Preheat oven to 425 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 sea salt, 1/4 teaspoon pepper, the vermouth, 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 cheese on each round, staying inside the scored border.

Place one-quarter of the onion mixture on each circle, again staying within the scored edge.  Crumble 1 tablespoon of the feta cheese on top of the onions.  Place a slice of tomato in the center of each tart.  Brush the tomato lightly with olive oil.  Scatter the sliced bocconcini over the tomato slices.  Sprinkle each tart with basil, salt, and pepper.

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.

Makes 4 tarts

Adapted from Barefoot Contessa Back to Basics

Tomato and Three Cheese Tarts

If you are a fan of the onion and the tomato you’ll love these tarts!  They are amazingly delicious

From our kitchen to yours,
Sydney Jones