Plump tomatoes, buttery crust and creamy goat cheese? Yes, please! Tomato Tart with Caramelized Onions & Goat Cheese. Photo credit: Laura Bolton for Fork Knife Swoon, http://www.forkknifeswoon.com.
We’re all about fast, delicious summer dishes this month at Gourmet Food World, so to continue on that trend, this week we’re featuring a great recipe that combines fresh flavors with delicious ingredients, and that essential touch of sophistication that all our gourmet customers look for. This week: Tomato, Caramelized Onion & Goat Cheese Tart, by Fork Knife Swoon.
Savory tarts, or quiches, as they’re also widely known, are probably one of the most versatile dishes you can turn out. First off, they’re light, but you can pack them heavy with veggies, so you get a nice, healthy serving of greens. A tart can work perfectly for brunch, lunch – we love it paired with a baby green salad – and can also serve as a nice appetizer for dinner. It’s even a great light summer dinner option when paired with a more consistent side dish, like quinoa or couscous.
Creamy & tangy goat cheese. Photo: GourmetFoodWorld.com
This Tomato, Caramelized Onion and Goat Cheese tart recipe is a perfect example of a classic savory tart. It masterfully combines the freshness of tomatoes with the sweetness of a perfectly caramelized onion, but the truly outstanding ingredient here is the goat cheese – tangy, yet superbly creamy and indulgent, with its winning tanginess. All of these perfectly-cooked ingredients are contained in a flaky pastry shell, the perfect buttery vessel to contain all these flavors. The result is pretty and colorful, making it a beautiful dish to serve to guests.
Pair this mouthwatering tart with a chilled glass of your favorite crisp white wine, and toast to Laura from Fork Knife Swoon, who was kind enough to share her fabulous recipe with us. Visit her blog at http://www.forkknifeswoon.com, where you’ll find delicious recipes for the home cook, with a focus on seasonal produce and whole foods.
- 1/2 recipe paté brisée
- 6-8 medium-sized tomatoes
- 4 oz. goat cheese
- 1 medium-sized yellow onion
- 1 tbsp. olive oil
- 1/2 tbsp. 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.