Tomato Puff Pasty Tart

Ingredients

• 1 sheet puff pastry

• 2 medium onions, thinly sliced

• 1 tbsp olive oil

• 1–2 tsp balsamic vinegar

• 4 oz goat cheese (soft, spreadable)

• 2–3 medium ripe tomatoes, sliced into thin rounds

• 1 sprig fresh thyme, or basil, or chives...

• Salt & freshly ground black pepper

  
  

Instructions

1. Preheat oven to 400°F

2. Caramelize the onions: In a skillet over medium heat, warm the olive oil. Add onions and a pinch of salt, cooking slowly until golden and soft (about 20–25 minutes). If desired, stir in balsamic vinegar at the end.

3. Prepare the pastry: Roll out puff pastry slightly on a floured surface and transfer to the baking sheet. Score a 1-inch border around the edge with a sharp knife (don’t cut all the way through).

4. Assemble the tart: Spread goat cheese evenly within the scored border. Top with caramelized onions, then arrange tomato slices in overlapping layers. Sprinkle with salt, and pepper.

5. Bake: Place in the oven and bake 20–25 minutes, until the pastry is puffed and golden. Add the fresh herbs and balsamic vinegar for the last 5 minutes.

6. Serve: Let cool slightly before slicing. Delicious warm or at room temperature.

Tip: 

• Make your own puff pastry dough, it's not as difficult as it seems. I make one big batch and freeze 4-6 sheets for use throughout the year.

• This doesn't really need a recipe, put whatever you want on it. mozzarella and basil? Sure! Blue cheese and olives? Yes! Just top it with tomatoes and it will be beautiful.

• Use little cherry tomatoes and cut it into small squares for a party or appetizers.

• If it's a week night and you want zero dirty dishes, don't worry about pre-cooking the onions, it changes the flavor, but if you cut them thin enough they will crisp up in the oven.

• Don't have puff pastry and only have pie crust? That works too. Just roll the edges a little. See? Totally fine.