Servings 8 servings
Ingredients
- All-purpose flour, for rolling out dough
- 1/2 (17.3-oz.) package frozen puff pastry (1 sheet), thawed
- 4 pounds assorted heirloom tomatoes
- 2 onions, thinly sliced
- 2 Tablespoons unsalted butter
- 1 Tablespoon sugar
- 4 cloves garlic, minced
- 1 Tablespoon minced fresh thyme
- 1 Tablespoon minced fresh rosemary
- 8 oz. goat cheese, at room temp
- 8 oz. cream cheese, at room temp
- 2 large eggs
- Balsamic syrup, for topping (optional)
Instructions
- Preheat the oven to 425°F.
- In a medium sauce pan set over medium heat, add the butter and onions and cook, stirring, until the butter is melted.
- Add the sugar and cook, stirring occasionally, until the onions are caramelized, about 20 minutes. Add the garlic, thyme and rosemary and cook until garlic is golden, about 5 minutes. Transfer the mixture to a bowl to cool completely.
- In a stand mixer fitted with paddle attachment, beat together the goat cheese, cream cheese , eggs, ½ teaspoon salt and ¼ teaspoon pepper. Add caramelized onion mixture and mix.
- Lightly flour your work surface then unfold the puff pastry and use a rolling pin to lightly roll over and seal any creases.
- Prick the center of the pastry all over with a fork then score a 1-inch border around all of the edges.
- Spread the cream cheese mixture on top of the pastry, keeping it within the docked border. Top the cream cheese mixture with the sliced tomatoes.
- Bake the tart until it is golden brown and puffed, about 25 minutes. Remove it from the oven and let it cool for 10 minutes before slicing and serving with a drizzle of balsamic syrup (optional).
Notes
- Don't rush the onions. They should be deeply golden, sweet and jammy before adding the garlic and herbs. This is where the filling gets its incredible flavor.
- If your tomatoes are especially juicy, lay the slices on paper towels for a few minutes before assembling the tart. This helps keep the puff pastry crisp.
- I trimmed my puff pastry into a circle for the photos, but that's completely optional. A rectangular tart is every bit as delicious and means no pastry scraps.
- Make-ahead: The caramelized onion cheese spread can be prepared up to 2 days in advance and refrigerated. Let it come to room temperature before spreading it onto the puff pastry.
- Individual tomato tarts: Cut the puff pastry into 4 to 6 equal rectangles (or use a large round cutter), leaving a 1/2-inch border around each piece. Dock the centers with a fork, divide the cheese spread and tomatoes among the pastries, then bake until deeply golden and puffed, about 18-22 minutes.
- Storage: Store leftover tart in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven or toaster oven until warmed through and the pastry is crisp. I don't recommend the microwave, which softens the puff pastry.
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