Tomato, Goat Cheese, and Caramelized Onion Tart Recipe
This Tomato, Goat Cheese, and Caramelized Onion Tart is a savory and elegant dish featuring a flaky puff pastry crust layered with creamy goat cheese, sweet caramelized onions, and vibrant heirloom tomatoes. Enhanced with Parmesan cheese and fresh basil, this tart makes an impressive appetizer or light meal perfect for entertaining or casual dining.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Tomatoes
- 12 ounces assorted tomatoes (preferably heirloom), sliced 1/4 inch thick
- Kosher salt, to taste
- Olive oil, for brushing
Caramelized Onions
- 1 tablespoon olive oil
- 1 medium onion, peeled, halved, and sliced about 1/8 inch thick
- 2 tablespoons dry white wine
- 1/2 teaspoon dried thyme
- Kosher salt and freshly ground pepper, to taste
Pastry and Cheese
- 1 sheet frozen puff pastry (such as Pepperidge Farm), defrosted overnight in the refrigerator
- 4 ounces soft goat cheese, at room temperature
- 2 tablespoons freshly grated Parmesan cheese
- 2 ounces Parmesan cheese, shaved with a vegetable peeler
Finishing
- 2 tablespoons julienned basil leaves
Instructions
- Prep tomatoes: Line a large baking sheet with two layers of paper towels. Arrange tomato slices in a single layer on the sheet. Sprinkle salt on one side, flip, and salt the other side. Let them drain for 30 minutes to release excess moisture while you prepare the onions and soften the goat cheese.
- Cook onions: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced onions and sauté briefly until coated with oil. Cover the pan, reduce heat to low, and let onions steam for about 10 minutes, stirring occasionally. Remove cover, add white wine, thyme, salt, and pepper. Continue cooking, stirring occasionally, until onions are deeply browned and most moisture has evaporated, about 15-25 minutes more.
- Preheat oven: Set your oven to 425°F (220°C) to prepare for baking the tart.
- Score puff pastry: Unfold the defrosted puff pastry sheet onto a baking sheet lined with parchment paper. Using a sharp paring knife, lightly score a border about ¾ inch from the edges, being careful not to cut through the pastry completely. This will allow the edges to puff up nicely during baking.
- Add cheese layers: Spread the softened goat cheese evenly over the pastry within the scored border. Sprinkle the freshly grated Parmesan cheese evenly over the goat cheese layer.
- Add caramelized onions: Spread the caramelized onion mixture evenly on top of the cheeses, staying within the scored border.
- Add tomatoes: Pat the tomato slices dry with paper towels to prevent sogginess. Arrange the tomato slices over the onions, slightly overlapping as needed. Lightly brush the tomatoes with olive oil and season with salt and pepper. Finally, scatter the shaved Parmesan cheese on top of the tomatoes.
- Bake the tart: Place the tart in the preheated oven and bake until the pastry is golden and crisp, and the cheese is bubbly, about 25-30 minutes.
- Finish and serve: Remove the tart from the oven and sprinkle julienned basil leaves over the top while warm. Slice and serve immediately for best flavor and texture.
Notes
- Letting the tomatoes drain removes excess moisture and prevents the tart from becoming soggy.
- Cooking the onions low and slow allows them to caramelize deeply, adding rich sweetness to the tart.
- Scoring the puff pastry helps create a raised border to contain the toppings.
- Using a combination of goat cheese and Parmesan creates a creamy, tangy, and savory flavor profile.
- You can substitute fresh thyme for dried thyme if desired, using about 1 1/2 teaspoons fresh.
- Serve warm or at room temperature for best taste and texture.
