Barefoot Contessa's Goat Cheese Tarts

Total Time: 1 hr 20 mins Preparation Time: 25 mins Cook Time: 55 mins

Ingredients

• 3 tablespoons olive oil, plus more
• olive oil, for brushing
• 4 cups thinly sliced yellow onions (2 large onions)
• 3 large garlic cloves, cut into thin slivers
• kosher salt
• fresh ground black pepper
• 3 tablespoons wine
• 2 teaspoons minced fresh thyme, plus sprigs (to garnish)
• 1 (17 1/3 ounce) package puff pastry sheets, thawed overnight in the refrigerator, use cold
• 4 tablespoons grated parmesan cheese
• 4 ounces montrachet garlic and herb goat cheese
• 1 large tomato, cut into 4 (1/4-inch-thick)
• 4 -6 large button mushrooms, sliced thin
• 3 tablespoons julienned basil leaves
• 2 ounces parmesan cheese, shaved with a vegetable peeler

Recipe

• 1 preheat the oven to 425°f degrees.
• 2 line a sheet pan with parchment paper.
• 3 heat 3 tablespoons of olive oil in a large skillet over medium-low heat and add the onions and garlic; sauté for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet.
• 4 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 golden.
• 5 unfold each sheet of puff pastry on a lightly floured surface and roll it lightly to an 11-by-11-inch square.
• 6 using a six-inch-wide saucer or other circular object as a guide, cut 2 (six-inch) circles from each sheet of puff pastry, discarding the scraps.
• 7 repeat with the second sheet of pastry.
• 8 using the tip of a sharp paring knife, score a circle 1/2 inch inside the edge of each pastry. prick the pastries all over with the tines of a fork and place them on the sheet pan.
• 9 sprinkle a tablespoon of the grated parmesan on each round, staying inside the scored border.
• 10 place 1/4 of the onion mixture on each circle, again staying within the scored edges.
• 11 crumble 1 ounce of goat cheese on top of the onions.
• 12 place a slice of tomato in the center of each tart.
• 13 brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper.
• 14 finally, scatter 4 or 5 shards of parmesan on each tart.
• 15 if the pastry is warm, chill for 15 minutes.
• 16 bake for 20 to 25 minutes, until the pastry is golden brown.
• 17 garnish each with a sprig of thyme and a drizzle of olive oil.
• 18 serve warm.
• 19 enjoy!