Fabulous Friday Food - Tomato and Goat Cheese Tarts
/
Isn't Ina Garten fabulous? Doesn't everything she makes turn out wonderful? Isn't she just too cute?
You don't have to answer those questions. Those are what you'd call rhetorical. But just in case you were wondering, I really do think Ina's pretty great.
And her food. Oh my! Her food!
I've featured a few other Ina recipes here before--if you haven't tried one, you should because they are delicious. Today, however, I think I've reached Ina Garten heaven. THIS has got to be one of my favorite Ina recipes EVER. I made these the first time a few weeks ago, and I loved them so much that I made them again . . . the same week!
Tomato and Goat Cheese Tarts are going to be a go-to recipe for me this summer, I can tell you that already. My family will be sick of them by the end of June, I'm sure (but that's O.K. because I'm getting out of here at the end of June).
So, with that overblown intro, let's get cooking.
Assemble your ingredients: Puff pastry, olive oil, onion, white wine, fresh thyme, salt and pepper, freshly grated parmesan, garlic and herb goat cheese, tomatoes, and fresh basil. (I know it sounds like a lot of ingredients, but they go together perfectly.)
First, you need to caramelize your onion. (I would show you how to do that, but I forgot to take pictures.) Caramelizing onions takes a while if you want to get it right. And you do. Want to get it right. Basically, put some olive oil in a saute pan over medium to low heat and add the onions and garlic. Saute the onions for 15-20 minutes, until they are nicely brown (but not burned!) and delicious. Add a splash of wine, the thyme leaves, and a sprinkling of salt and pepper, and cook for a few more minutes.
While the onions are cooking, prepare your puff pastry (make sure you thaw it first). Now, Ina says to make larger circles than this, but I decided to use a biscuit cutter to make individual little tarts. They're cute, no?
Once your puff pastry is ready, place the circles on a parchment-lined baking sheet (do as I SAY, not as I DO--don't you know that yet?--see below).
Once the onions are ready, all you have to do is assemble your tarts. They go like this:
- pastry
- parmesan
- onions
- goat cheese
- tomato slice
- basil
- more parmesan
Here you can kind of see the progression of things from the front row to the back.
Now put the tarts in the oven and bake for 20-25 minutes until the pastry looks golden brown.
Place on what? A pretty plate, and serve warm.
Now you're in Ina Garten heaven. Enjoy!
For the full recipe, click here.
Now tell me, what are YOU cooking this weekend? (I'd really like to know because I am fairly well out of ideas these days.)
You don't have to answer those questions. Those are what you'd call rhetorical. But just in case you were wondering, I really do think Ina's pretty great.
And her food. Oh my! Her food!
I've featured a few other Ina recipes here before--if you haven't tried one, you should because they are delicious. Today, however, I think I've reached Ina Garten heaven. THIS has got to be one of my favorite Ina recipes EVER. I made these the first time a few weeks ago, and I loved them so much that I made them again . . . the same week!
Tomato and Goat Cheese Tarts are going to be a go-to recipe for me this summer, I can tell you that already. My family will be sick of them by the end of June, I'm sure (but that's O.K. because I'm getting out of here at the end of June).
So, with that overblown intro, let's get cooking.
Assemble your ingredients: Puff pastry, olive oil, onion, white wine, fresh thyme, salt and pepper, freshly grated parmesan, garlic and herb goat cheese, tomatoes, and fresh basil. (I know it sounds like a lot of ingredients, but they go together perfectly.)
First, you need to caramelize your onion. (I would show you how to do that, but I forgot to take pictures.) Caramelizing onions takes a while if you want to get it right. And you do. Want to get it right. Basically, put some olive oil in a saute pan over medium to low heat and add the onions and garlic. Saute the onions for 15-20 minutes, until they are nicely brown (but not burned!) and delicious. Add a splash of wine, the thyme leaves, and a sprinkling of salt and pepper, and cook for a few more minutes.
While the onions are cooking, prepare your puff pastry (make sure you thaw it first). Now, Ina says to make larger circles than this, but I decided to use a biscuit cutter to make individual little tarts. They're cute, no?
Once your puff pastry is ready, place the circles on a parchment-lined baking sheet (do as I SAY, not as I DO--don't you know that yet?--see below).
Once the onions are ready, all you have to do is assemble your tarts. They go like this:
- pastry
- parmesan
- onions
- goat cheese
- tomato slice
- basil
- more parmesan
Here you can kind of see the progression of things from the front row to the back.
Now put the tarts in the oven and bake for 20-25 minutes until the pastry looks golden brown.
Place on what? A pretty plate, and serve warm.
Now you're in Ina Garten heaven. Enjoy!
For the full recipe, click here.
Now tell me, what are YOU cooking this weekend? (I'd really like to know because I am fairly well out of ideas these days.)
