Tomato & Goat Cheese Tart

Tomato & Goat Cheese Tart

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Preheat oven at 425 degrees

1 package puff pastry (2 sheets) defrosted

4 cups thinly sliced yellow onions

3 large garlic cloves cut into thin slivers

½ teaspoon Salt

¼ teaspoon Pepper

3 tablespoons Olive Oil

3 tablespoons White Wine

2 tablespoons fresh Thyme (minced)

4 tablespoons grated Parmesan cheese

4 ounces garlic and herb Goat cheese

Tomato slices ¼ inch thick (approximately 5 Roma tomatoes)

3 tablespoons julienne Basil leaves

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Cut 3 inch rounds from puffed pastry then refrigerate.

Heat Olive Oil, onions and garlic, saute 15 to 20 minutes stirring frequently. Add  salt and pepper, wine and Thyme. Cook together for an additional 10 to 15 minutes until onions are light brown.

Sprinkle Parmesan on each puff pastry round. Place onion and garlic mixture on each round. Crumble goat cheese on top of the onion garlic mixture. Place tomato in center of each tart sprinkling Basil, Salt and Pepper. 

Bake for 20 to 25 minutes serving hot or warm.