Tomato and Goat Cheese Tarts
2008 Barefoot Contessa
Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.
Preheat the oven to 425 degrees F.
Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.
Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.
Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.
6-8 oz. goat cheese
3 tablespoons. extra virgin olive oil
2 cloves roasted garlic
1 stem fresh rosemary (or other herbs of your choice)
freshly cracked black pepper
To roast the garlic, preheat oven to 300 degrees. Place unpeeled cloves in a ramekin, coat with olive oil and set in oven for 20 minutes or until garlic is a deep golden brown. Drain and reserve oil and allow garlic to cool. After garlic is cooled to touch, pinch the clove to remove the pulp.
1. Preheat oven to 400 degrees.
2. Brush a small oven-proof dish with olive oil reserved from roasting garlic.
3. To the bottom of the dish add one garlic clove, slightly mashing it and coating the dish.
4. Add half the rosemary stem.
5. Place the chevre in the dish and add remaining garlic, rosemary, and a sprinkling of pepper.
6. Bake for 10 minutes or until cheese is golden and begins to bubble on top.
7. Serve with fresh crusty baguettes for dipping.
As a variation of the above recipe, use the same ingredients and roast the garlic as described. To bake individual 'pat' of goat cheese, separate into bite size balls and place on an oiled cookie sheet or cup cake tin. Pat the goat cheese lightly to flatten the tops and then make an indentation with your finger. In the indentation, place your herbs and garlic, then drizzle with olive oil. Bake at 400, several minutes, until sizzling! Serve with baguettes of crackers.
Recipe created by Susan Spungen
O, The Oprah Magazine | Published on March 17, 2009
Preheat oven to 425°. Arrange bread cubes in a single layer on a baking sheet. Toast, tossing halfway through, until golden and crisp, about 5 minutes. Remove, cool, and chop into coarse crumbs; set aside. Wipe sheet clean.
Arrange asparagus on sheet. Drizzle with 2 teaspoons olive oil, and season to taste with sea salt and pepper. Toss to coat. Roast, rolling asparagus over once or twice, until just tender, 12 to 14 minutes; transfer to a large platter.
Sprinkle lemon juice over asparagus, then scatter bread crumbs on top. Drizzle remaining olive oil; top with goat cheese and lemon zest. Season to taste with salt and pepper. Serve immediately.
Extra idea: These flavors would also work together harmoniously as a canapé—the goat cheese spread thin on crustless bread, the asparagus steamed and sliced thin, the lemon zest curled on top.