Goat Cheese and Tomato Tarts

I hope everyone had a great Thanksgiving weekend. Today I wanted to post an appetizer. I’m a big fan of appetizers. They tend to be overlooked and under appreciated. My family sometimes just has an all appetizer night. There’s just something about finger foods that invoke a festive feeling.

I’m sure many of you have seen these tarts. I believe the Barefoot Bloggers group has made them. When I saw them in Joelen’s blog, it pushed me over the edge. I decided to make them when we had friends over for dinner.

While I was making these tarts, I was thinking, “Geesh Ina, what’s with all these ingredients” but I can say that the flavors in these tarts is worth the effort. Hubby agreed that these were amazing. You really can’t go wrong with goat cheese and tomatoes, so it’s really no surprise.

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Tomato and Goat Cheese Tarts

Ingredients:

1 package (17.3 ounces/2 sheets) puff pastry, defrosted
Good olive oil
1/2 large yellow onion, sliced thin
3 large garlic cloves, cut into thin slivers
Kosher salt and freshly ground black pepper
3 tablespoons dry white wine
2 teaspoons minced fresh thyme leaves
4 ounces garlic-and-herb goat cheese
1 large tomato, seeded and chopped - I used cherry tomatoes cut into quarters
3 tablespoons julienned basil leaves

Directions:

Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 3-inch wide round cookie cutter, cut 4 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 8 circles in all. Place the pastry circles on 1 large sheet pan lined with parchment paper and refrigerate until ready to use.

Preheat the oven to 425 degrees F.

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, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.

Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and place 1/8 of the onion mixture on each circle, again staying within the scored edge. Crumble 1/2 ounce of goat cheese on top of the onions. Sprinkle the diced tomato in the center of each tart along with the basil, salt, and pepper.

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

Recipe from Ina Garten as seen on What's Cookin, Chicago

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7 Responses to “Roasted Garlic Chipotle Sweet Potato Burgers”

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    1
    Aimee — March 10, 2014 at 10:20 am

    YUM YUM YUM!
    These look so good. Can’t wait to make these once it finally starts feeling like spring around here!

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    2
    Tracy | Pale Yellow — March 10, 2014 at 2:23 pm

    I love veggie burgers, this looks like a fantastic dinner option!

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    3
    Shannon — March 10, 2014 at 8:01 pm

    definitely delicious! i’ve been meaning to make a batch of burgers that I can stash in the freezer… these might have to be it 🙂

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    4
    Baked Potato Ovens — March 12, 2014 at 5:31 am

    Dam from the look is so yummy .Cant wait to get it in my stomach.Thanks mate for such a dish…

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    5
    Chaya — June 8, 2014 at 1:20 am

    This is a wonderful idea. I have never thought of using sweet potatoes in veggie burgers and I am thinking about it now.

    • beantownbaker — September 2nd, 2014 @ 7:10 pm

      Definitely check them out. Sweet potato veggie burgers are where it’s at!

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    6
    Jennifer — July 17, 2015 at 9:12 am

    I’ve tried these and love them! however, how do you make them look so good and stay together? Mine are really wet (even after adding a lot more flour) and stick like crazy to my skillet. Any suggestions?

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