Tomato and Goat Cheese Tart

The summer is a wonderful time to enjoy the humble but terrific tomato! I have made many a marguerite pizza, tomato and basil salad, tomato and mozzerella stack, tomato and zucchini tart, tomato and bacon on an everything bagel.....just thinking about those recipes makes my mouth water. Today, for a light dinner, or nice luncheon dish, I have for you a tomato and goat cheese tart.

Don't panic it is relatively simple to make, no long preparation....just a few key ingredients.

Tomato and Goat Cheese Tarts.                             Convection Oven 415 degrees F

1 sheet puff pastry, cut into quarters
2 tablespoons extra virgin olive oil
1-1/2 tablespoon butter
1 white onion, chopped
1 large clove garlic, chopped finely
1/3 cup white wine, substitute 1/3 cup white balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons fresh thyme
4-6 basil leaves, torn
2 large tomato cut into thick slices
Or use a few grape tomato, cut into halves
6 ounces goat cheese
2 ounces grana padano or Parmesan cheese, fresh grated
2 ounces grana padano or parmesan cheese, shaved

Fit the puff pastry into 4-4 inch fluted tart tins with removable bottom, lightly press the pastry into the sides, cutting off the excess and fitting into any gaps, until the pastry comes to the top edge of each tart tin. I do individual ones as it is more fun and easier to serve. If you don't like to fiddle with the pastry, or don't have those tart tins, place each of 4 pieces of puff pastry onto a parchment lined sheet pan, then, lightly score 1/2 inch around the edge of the piece of pastry, don't cut all the way through, then prick the centre of each with a fork a few times to prevent the pastry from buckling up when it bakes, put into fridge to keep cold while preparing the filling. Put the 2 tablespoons of extra virgin olive oil and butter in sauté pan, over medium heat, sauté the onion and garlic, for about 5-6 minutes, until it is soft and beginning to brown, sprinkle with salt and pepper, add the wine, cook and stir until the wine has evaporated and the onion is golden, add the fresh thyme and cook for a minute more. Turn off the heat and let cool while you grate the cheese, cut the tomato, crumble the goat cheese, tear the basil leaves. Remove the pastryforms from the fridge, place on sheet pan, toss some of the grated Parmesan into bottom of each tart, or in the center of each piece of puff pastry if not using the tart forms, (keeping the edges clear to puff up around the filling)top with the onion/ garlic mixture, crumble the goat cheese on top of the onion, top with the tomato slices or the halved grape tomato, or both, then the torn basil leaves, a sprinkle of pepper on each, then top with the shaved Parmesan slices. When finished building all the tarts, put into preheated 415 degree convection oven to bake for 20 minutes, if cheese browns too quickly, cover the tarts with a loose piece of parchment paper. Turn pan halfway through baking for even browning.