Tomato, Basil, and Goat Cheese Tart
- 1 tablespoon butter
- 1 yellow onion, halved and thinly sliced
- salt and ground black pepper to taste
- ½ cup balsamic vinegar
- 1 frozen puff pastry, thawed in refrigerator for at least 5 hours
- 2 teaspoons olive oil
- 16 (1½ to 2 inch) slices plum tomato
- 2 tablespoons mild goat cheese crumbles
- ⅓ cup chiffonade-cut fresh basil leaves, divided
- Melt butter in a small pan over low heat; add onion and season with salt and pepper. Cook and stir onion in butter until slightly browned and caramelized, 15 to 20 minutes; transfer to a bowl.
- While the onions cook, bring balsamic vinegar to boil in a small pot. Reduce heat to low and cook, stirring frequently, until thick enough to coat the back of a spoon, about 10 minutes; transfer to a bowl to cool to room temperature.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Unfold puff pastry onto the prepared sheet. Push down slightly at creases to ensure an even layer. Score a ½-inch border around the edge of the pastry with a knife, being careful to not cut through. Gently make indentations in the dough inside the border with a fork. This will allow the edges to puff while the center stays flat.
- Brush olive oil onto the pastry to coat; season with salt and pepper.
- Arrange caramelized toppings onto the dough within the border; top with tomato slices.
- Sprinkle tomato slices with salt; top with goat cheese crumbles and half the basil.
- Bake tart in preheated oven until the edges are puffed and golden brown, 15 to 22 minutes.
- Garnish tart with remaining basil. Drizzle balsamic glaze over the tart to serve.
If pressed for time, you may thaw the puff pastry at room temperature, but doing it slowly under refrigeration is ideal to retain the best texture.
What others are saying
Sam Dalton says:
I made this tart for my wife, and she loves all of these French-insired pastry dishes. She was really impressed with the way it turned out. The balsamic vinegar and goat cheese crumbles take the flavor to new heights. We love having this instead of pizza on Friday nights.
Greg Jones says:
I made these fancy pizza style tarts for a party we hosted at our house and it was really good. The presentation was amazing, but it also tasted delicious and was perfect as an appetizer. Next time I'd like to add smoked salmon on top.