ENTREES/ SIDES/ Vegetarian

Savory Tarts

Puff Pastry Tarts Two Ways

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Serves: 8
Prep Time: 1 hour Cooking Time: 25 minutes

Go out right now and get some frozen puff pastry. Seriously, this stuff is sort of a modern miracle. There are a zillion things you can make with it from palmiers to tarts. Go experiment and have fun. Or just make these tarts like I did.

Ingredients

  • 1 package frozen puff pastry (17.3 ounces/2 sheets) defrosted
  • 4-5 yellow onions, thinly sliced
  • 4 cloves of garlic, mined
  • 2 teaspoons fresh thyme (or you can use 1 teaspoon dried)
  • 3 tablespoons vermouth (or you can use white wine, I just didnt' have any open)
  • 3-4 portobello mushrooms, stems removed and sliced
  • 8 ounces herbed goat cheese
  • 1 cup grated Parmesan cheese
  • Olive Oil
  • fresh basil, sliced

Instructions

1

Preheat the oven to 425 degrees

2

Unfold the puff pastry sheet and on a lightly floured surface roll it until it is 11 by 11 inches.

3

Cut it in half. You will now have 2 rectangles. Place the rectangles on a sheet pan lined with parchment paper.

4

In a large skillet over medium-low heat, heat the olive oil and then add the onions and garlic. Saute for 15-20 minutes until the onions are wilted. Add 1/2 teaspoon of salt and 1/4 teaspoon of pepper, the vermouth and the thyme. Keep cooking for another 15-20 minutes until the onions are light brown. Remove from the heat and set aside.

5

Using a paring knife, score a 1/4 inch wide border around each puff pastry rectangle. Be careful not to cut through the pastry. Within the rectangle, prick the pastry with a fork a few times. This will allow the edges to rise, while the center of the tart won’t get too puffy. Sprinkle a little Parmesan cheese on each tart, staying within the border.

6

Place some of the onion mixture on each rectangle, again staying within the border. Using your hands, crumble a little bit of the goat cheese over each tart. Arrange the sliced tomatoes on top and sprinkle with a little more Parmesan cheese on top.

7

Bake for 20-25 minutes until the pastry has done its thing and is puffy and golden. You can serve these warm from the oven or they are even great room temperature.

8

For the mushroom tart, saute the mushrooms in a little olive oil, sprinkle with salt and pepper. Cook for 10 minutes until soft. Follow the same instructions for the tomato tart, just top with the mushrooms instead of tomatoes

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