Puff Pastry Tarts Two Ways
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.
- 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
Preheat the oven to 425 degrees
Unfold the puff pastry sheet and on a lightly floured surface roll it until it is 11 by 11 inches.
Cut it in half. You will now have 2 rectangles. Place the rectangles on a sheet pan lined with parchment paper.
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.
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.
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.
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.
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