This Tomato Goat Cheese Tart will melt in your mouth! Check out the recipe:
Tomato Goat Cheese Tart
- 2 -3 large tomatoes, sliced ¼ inch thick
- Kosher salt
- 1 tablespoon olive oil, plus more for brushing the tomatoes
- 1 roaster peppers, diced
- 1 medium onion, peeled, halved, and then sliced about ⅛ inch thick
- 2 tablespoons dry white wine
- ½ teaspoon dried thyme
- Salt and freshly ground pepper
- 1 sheet frozen puff pastry defrosted overnight in the refrigerator
- 4 ounces soft goat cheese, at room temperature
- ½ cup shredded Parmesan cheese
- 2 tablespoons fresh oregano, chopped
- Sprinkle the tomatoes with salt to help them release some of their juices. Let the tomatoes
- sit in a colander for around 30 minutes to drain.
- Heat oil in a large skillet over medium heat. Add the onions & peppers and sauté them briefly until they are evenly coated with oil. Cover the pan and reduce the heat to low. Let steam for about 10 minutes, stirring occasionally.
- Uncover the onions & peppers, add white wine, thyme, and a pinch of salt and pepper. Continue to cook until they are nicely browned and there is almost no moisture in the pan, about 10-20 minutes more.
- Preheat oven to 425 degrees. Unfold one sheet of puff pastry and place it on a baking sheet lined with parchment paper. With the tip of a sharp paring knife, lightly score a border ¾ inch from edges (being careful not to cut all the way through the puff pastry).
- Spread the goat cheese on the pastry sheet up to the scored border line. Sprinkle half of the grated Parmesan cheese over the goat cheese. Spread the onion & pepper mixture on top of the goat cheese and Parmesan, again staying within the scored border.
- Pat the tomato slices dry and lay them on top of the onions, overlapping as necessary. Brush the tomatoes lightly with olive oil and sprinkle with salt and pepper. Scatter the rest of the Parmesan over the tart.
- Bake for 20 to 25 minutes, until the pastry is golden brown.
- Sprinkle baked tart with the chopped oregano and serve.