Tomato and Goat Cheese Tart

summer + tomatoes = perfection. 

There's nothing better than fresh, home-grown tomatoes. And thanks to my sweet mother, I have a TON of tomatoes. 

Even though we still have an entire month of summer left, mine is starting to come to an end. It's kind of hard to believe that I actually have to go back to work in less than 2 weeks! I'm really going to miss these lazy summer days of watching Food Network and HGTV. 

All summer I have been obsessed with cooking things and building things. 

As I was watching my usual line up on Food Network yesterday...Rachael, Giada, and Ina...I saw a yummy recipe for a tomato and goat cheese tart. Let me tell you, the Barefoot Contessa has done it again with another amazing recipe.

 

This tart would be a perfect lunch with a salad, or you could make smaller ones for an appetizer. It does take a little extra effort to caramelize the onions, which is something you could do ahead of time. 

This delicious recipe combines some of my favorite ingredients: puff pastry, goat cheese, caramelized onions, Parmesan, and tomatoes…add a glass of wine, and life is perfect! :)

Tomato and Goat Cheese Tart

Recipe adapted from Food Network

Ingredients:
1 sheet puff pastry, defrosted 

1 tablespoon olive oil
2 large onions, thinly sliced
3 large garlic cloves, cut into thin slivers 

Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
4 tablespoons grated Parmesan
4 ounces goat cheese  

2 cups cherry tomatoes, halved (or you could use whole tomatoes, sliced)
3 tablespoons julienned basil leaves

Directions:
Preheat oven to 400 degrees F. On a lightly floured work surface, roll out puff pastry to a 12-inch square; transfer to a parchment-lined baking sheet.

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 salt, 1/4 teaspoon pepper, and the balsamic vinegar and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.

Place the onion mixture evenly over the puff pastry, about a 1/4 inch from the edge. Crumble 1 ounce of goat cheese on top of the onions. Top with the tomato slices. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, sprinkle Parmesan all over the tart.

Bake for 20 to 25 minutes, until the pastry is golden brown. Serve warm.