1 package puff pastry, defrosted
2 large yellow onions cut thinly
Fresh herbs – basil, thyme, rosemary
1/2 cup grated Parmesan
1/2 cup goat cheese, I prefer herbed goat cheese for more flavor
1 large tomato or 2 smaller roma tomatoes
Salt and Pepper
Preheat oven to 425 degrees F.
- Unfold a sheet of puff pastry onto a lightly floured surface and roll lightly to an 11 x 11 square. Using a 6-inch wide object, cut 2 circles from the sheet of puff pastry. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.
Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and skillet. 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 thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
Using a sharp 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 sprinkle a tablespoon of Parmesan on each round, staying inside the scored border.
Place 1/4 of the onion mixture of each circle, again staying within the score edge. Crumble a good amount of goat cheese on top of the onions. Place slices of tomato around the tart. Sprinkle more Parmesan cheese over the top and drizzle with olive oil. Sprinkle thin strips of basil around the tart. Grind fresh pepper over top and sprinkle liberally with salt.
Bake 20 to 25 minutes, until the pastry is golden brown.