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.

Crockpot French Onion Soup

I never order French Onion Soup...ever. But, for some reason I did on New Year's Eve. We went to dinner at Chops in Asheville, NC and it was probably the best soup I've had in awhile. Ever since I have been obsessed with making it. I found this recipe at Fat Girl Trapped in a Skinny Body. I always have a ton of onions on hand since we add them to practically everything. I can’t believe how easy it was; just throw everything in the crockpot and you're done. 8 hours later...a rich and delicious soup with an ooey, gooey, and cheesy topping is waiting for you! The best way to eat this soup is with a tomato and mozzarella grilled cheese sandwich...oh yum!

Crockpot French Onion Soup

Ingredients:

4 medium sweet onions, thinly sliced
3 garlic cloves, minced
4 tablespoons of butter
2 tablespoons balsamic vinegar
3 tablespoons flour
8 ounces of beer
64 ounces of vegetable stock
2 tablespoons fresh thyme
1/2 teaspoon black pepper
1/2 teaspoon salt
french bread
mozzarella cheese, sliced

Directions:

Set your crock pot on high, then add onions, garlic, butter, salt and balsamic and mix until combined. Cover and let cook for 60 minutes, stirring occasionally, until onions are a bit caramelized and brown on the edges. Add in flour, then stir thoroughly and let sit for 5 minutes. Add in beer, stock, thyme, and pepper, then turn heat down to low, cover and cook for 6-8 hours.

Before serving, cut french bread or baguette into slices. Fill soup bowls to the top, then cover with slice of bread and a slice of cheese. Set under the broiler for 2-3 minutes, or until cheese is bubbly and golden brown. Be careful when serving the bowls will be hot!

Taco Soup

 

Taco Soup Recipe

• 1 onion diced
• 1 (15 1/2-ounce) can kidney beans
• 1 (15 1/2 ounce) can black beans
• 2 (15 1/4-ounce) cans whole kernel corn, drained
• 1 (14 1/2-ounce) can Rotel tomatoes
• 1 (14 1/2-ounce) can Fire Roasted tomatoes
• 1 (14 1/2-ounce) can tomatoes with chiles
• 1 (1 1/4-ounce) package taco seasoning mix
• 1 (1-ounce) package ranch salad dressing mix
• 1/4 cup finely diced jalapenos
• Sour cream, for garnish
• Grated cheese, for garnish
• Diced avocado, for garnish

Directions:

Saute the onions in a large skillet and transfer to a large crock pot. Add the beans, corn, tomatoes, jalapenos, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, ladle soup into a bowl and top with sour cream, cheese, and avocado.