Tomatoes and goat cheese, in my mind, are a quintessentially perfect combination. And while honestly I could pair just about anything with goat cheese and be a happy girl, this tomato and goat cheese tart recipe is a classic.
The lovely combination of fresh, tangy goat cheese, caramelized onions and roasted tomatoes – all nestled deliciously in a flaky pastry shell – is as equally befitting an elegant brunch with guests as it is an indulgent workday lunch for one.
- 1/2 recipe paté brisée
- 6–8 medium-sized tomatoes
- 4 oz goat cheese
- 1 medium-sized yellow onion
- 1 tbs olive oil
- 1/2 tbs fresh garlic, chopped
- 1/4 cup grated Parmesan cheese
- kosher salt
- freshly-ground black pepper
- Preheat an oven to 425º F.
- On a lightly-floured surface, roll out the dough into a circle about 1/8″ thick. Using a saucer as a guide, cut out four 6″ circles of dough. Place each one over a 5″ tart pan, and gently use your fingers or a dry pastry brush to smooth the dough into the pan. Using a knife, trim the dough so that it is flush with the edge of the pan. Place tarts on a sheet pan and place in the refrigerator.
- Heat the olive oil in a sauté pan over medium heat. Peel the onion and slice it into thin rings. When the oil begins to shimmer, add the onion to the pan and season with salt and pepper. Let cook, stirring occasionally until translucent, about 5-10 minutes. Add the garlic, turn the heat down to low and cover with a lid. Cook an additional 20-30 minutes, or until the onions become golden.
- Meanwhile, slice the tomatoes cross-wise into thin rings, about 1/8″ thick.
- Remove the tart shells from the refrigerator. Crumble 1 oz of the goat cheese into the bottom of each tart in an even layer.
- Add 1/4 of the onions to each tart. Arrange the tomato slices in an overlapping circular pattern, with one slice in the middle. Top with 1/4 of the Parmesan cheese.
- Bake until the tarts begin to bubble and the crusts are golden brown, about 45-50 minutes. Let cool on a baking rack for 15 minutes before serving.