First, you get out your pristine new copy of Ina’s Back to Basics that your mom gave you. Okay, so this recipe might not start out that way for everyone. I’m lucky that my mom sends me cookbooks the way other people’s moms send…I don’t know. Whatever moms send.
Anyway, I propped my new book up in my super handy cookbook holder and began to roll out some puff pastry dough. Puff pastry dough is amazing. It’s soft and cold and easy to roll. You can see the little bits of butter studded throughout that will eventually make your crusts flaky and tender. Yet look around – you’re not covered in flour and cursing out your food processor and pulling your hair out after trying to make crust from scratch. That’s what puff pastry is for.
A cereal bowl that conveniently measures 6 inches in diameter makes a perfect template for the tarts.
What seemed like a boat load of sliced onions gets tossed into a skillet and sauteed with olive oil, garlic, thyme, s&p, and white wine until it turns into this…
A pile of delicious caramelized oniony goodness is plopped on top of a bed of grated parmesan that has been nestled in the center of each circle of dough. On top of the onions goes…
Herbed goat chese! Yes please. Don’t worry, that’s only the second of THREE layers of cheese. Next up the name sake tomatoes.
And some fresh julienned basil. We’re in the home stretch now.
A little bit of shaved parmesan adds the final layer of cheesiness. The tarts are ready for the oven!
Ta da! Golden, flaky tart crust with gooey cheese, luscious onions, and juicy tomatoes. Perfection.