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Tomato and feta cheese tarts


By tracywood (Visit website)






Recipe type: Starter

Number of serving: 4

Preparation time: 40 Minute(s)

Cook time: 20 Minute(s)

Difficulty: Easy




Ingredients:

1 package puff pastry, defrosted
Olive oil (I didn’t use)
4 C thinly sliced onions
3-4 cloves garlic (I forgot them!)
3 T dry white wine
2 t fresh thyme leaves (I used ½ t dried)
4 T freshly grated Parmesan cheese
4 ounces goat cheese (I used Greek feta)
1 large tomato, sliced thinly
3 T julienned fresh basil leaves (I used just a tiny bit of dried)
2 more ounces grated Parmesan cheese (I didn’t use this)
   Preparation:

Carefully lay out the pastry and cut out large circles. You should get two per sheet. Then score another circle ¼ inch all the way around the dough. Prick the inside of the tart with a fork. Place on baking sheet which has been lined with parchment paper.


Cook onions in a bit of oil until very soft and brown. The secret here is low heat for a long time – be patient. Add the wine, salt and thyme and continue to cook until perfect. This whole onion process could take up to 20 minutes.

Divide onions evenly between the tarts, being careful to stay in the inner circle. Distribute the feta and tomato and Parmesan between the tarts. Sprinkle with basil.

Bake at 425 degrees for 20 minutes. I also broiled mine for just a minute to get a toasty top. Elegant and surprisingly easy. Another keeper from Ina Garten.




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By tracywood (Visit website)



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