I love Ina Garten, otherwise known as The Barefoot Contessa. But I have to admit that whenever I manage to catch an episode, I am reminded of this moment in “30 Rock”…
Ina makes a version of this tart in an episode focusing on recipes using common cheeses. Not only do the heirloom tomatoes release delicious juices while it bakes, it contains caramelized onions (a personal favorite!).
I gave my daughter one of these tarts as an on-the-go lunch one day when she was running out. She texted me a few minutes after she left…”This tart!”
heirloom tomato tart
1 sheet puff pastry, defrosted
4 cups thinly sliced yellow onions (about 2 large)
3 garlic cloves, mashed
3 Tbsp dry white wine
3 tsp fresh thyme leaves
4 Tbsp freshly grated Parmesan Reggiano cheese
2 ounces shaved Parmesan Reggiano cheese
4 ounces herb goat cheese
approximately 3 pounds tomatoes, depending on size (heirloom or regular)-sliced
3 Tbsp basil leaves cut into thin slivers
salt and pepper
Cover a large cookie sheet with parchment paper. Unroll the puff pastry and place on the cookie sheet. Roll with a rolling pin until it is a rectangle approximately 9 x 13 inches (it’s OK if it isn’t exact). Place in the refrigerated until ready to use.
Preheat oven to 425 degrees.
Heat 3 Tbsp olive oil in a large skillet over medium heat and add onions and garlic. Saute for 15-20 minutes, stirring frequently, until the onions are limp and the moisture is gone. Add 1/2 tsp salt, 1/4 tsp pepper, wine, and thyme leaves to the skillet. Continue to cook another 10-15 minutes, until onions are light golden brown. Remove from heat.
Remove pastry from refrigerator. prick holes with a fork in the pastry leaving a 1/4 inch border untouched on the outer edge. Sprinkle pastry with Parmesan.
Spread onion mixture on pastry, again leaving a 1/4 inch border around edges. Crumble goat cheese on top of onions. lay tomatoes, side by side to cover onions and cheese. Brush tomatoes lightly with olive and sprinkle with basil leaves, salt, and pepper. Scatter shaved Parmesan cheese on top.
Bake approximately 20-25 minutes until pastry is golden brown. Serve warm.