Has anyone made Ina Garten's Tomato and Goat Cheese Tart?

[sugaree]

I was thinking of doing it for friends coming for dinner tomorrow, along with a side salad and corn (which they are bringing fresh from their garden.) I've never made it but the reviews on her site look good. I'm wondering if anyone has any comments or recommendations on it. I'd like to make it ahead and bake it before they come so I can turn the oven off. It would be served warm, not hot.

Here's the recipe:

Tomato and Goat Cheese Tarts (makes 4)

* 1 package (17.3 ounces/2 sheets) puff pastry, defrosted
* Good olive oil
* 4 cups thinly sliced yellow onions (2 large onions)
* 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 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
* 4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
* 1 large tomato, cut into 4 (1/4-inch-thick) slices
* 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 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. 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.

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. ***** the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.

Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.

Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.

[Mamasue]

No, I haven't made Ina's but the one below from Gourmet is one of my favorites. I have made it with fresh basil in place of thyme also.



* Exported from MasterCook *

Tomato-Mozzarella Tart

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies/Tarts/Pastry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Olive oil
1/2 17 1/4-ounce package -- 1 sheet
frozen puff pastry, thawed
1 1/2 pounds plum tomato
1/2 cup Parmesan cheese -- freshly grated
1 tablespoon olive oil
1 tablespoon chopped fresh thyme
or 1 teaspoon dried, crumbled
1 cup mozzarella cheese

Position rack in center of oven and preheat to 375 degrees. Brush 13 x 9 x 1/2-inch baking sheet lightly with olive oil. Roll out pastry sheet on lightly floured surface to 16 x 12-inch rectangle. Transfer pastry to prepared pan and gently press into place. Trim edges of pastry, leaving 1/2-inch overhang. Crimp edges. Pierce crust all over with fork. Bake until golden brown, piercing with fork every 5 minutes to deflate if necessary, about 15 minutes. Sprinkle crust with mozzarella and set aside. (can be prepared 4 hours ahead. Let stand at room temperature).

Increase oven temperature to 425 degrees. Blanch tomatoes in large pot of boiling water 20 seconds. Drain and cool slightly. Peel and core tomatoes. Cut into thin rounds. Place rounds on double thickness of paper towels; pat dry. Arrange tomatoes on crust in slightly overlapping rows, covering completely. Season generously with salt and pepper. Sprinkle Parmesan, 1 tablespoon olive oil and thyme over. Bake tart until tomatoes are heated through and cheeses melt, about 9 minutes. Cut tart into large squares.

Source:
"Gourmet magazine"

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Per Serving (excluding unknown items): 185 Calories; 13g Fat (61.4% calories from fat); 7g Protein; 11g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 198mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 2 Fat.

NOTES : Serve this as a delicious appetizer or also makes a nice light main course.

[sugaree]

Mamasue, I made your tart the other night, only using Boursin cheese in place of the mozzarella, and topping with fresh basil at the end. It was very, very good and got ooh's from my company. Thanks for the help - I'll definitely be making this again!

[Mamasue]

Originally Posted by sugaree

Mamasue, I made your tart the other night, only using Boursin cheese in place of the mozzarella, and topping with fresh basil at the end. It was very, very good and got ooh's from my company. Thanks for the help - I'll definitely be making this again!

Yummm..boursin was a good choice....in fact this tart is very forgiving and you can make it your own with any cheese or herb. I bet carmelized onion would be good too. Glad to hear it worked for you.

[veschke]

I made Ina's for our lunch guests yesterday. It. Was. Awesome! First four-star of the new year.

[wallycat]

I made a sort-of-version for christmas day for DH and I.
I found a recipe that used balsamic vinegar and thyme.
I made a casserole in layer of onion, tomatoes, cheese and baked it all till the cheese was soft. The goat/tomato pairs extremely well.