- 12 ounces assorted tomatoes (preferably heirloom), sliced 1/4 inch thick
- Kosher salt
- 1 tablespoon olive oil, plus more for brushing the tomatoes
- 1 medium onion, peeled, halved, and then sliced about 1/8 inch thick
- 2 tablespoons dry white wine
- 1/2 teaspoon dried thyme
- Kosher salt and freshly ground pepper
- 1 sheet frozen puff pastry (such as Pepperidge Farm), defrosted overnight in the refrigerator
- 4 ounces soft goat cheese, at room temperature
- 2 tablespoons freshly grated Parmesan cheese
- 2 ounces Parmesan cheese, shaved with a vegetable peeler
- 2 tablespoons julienned basil leaves
- Line a large baking sheet with a double layer of paper towels. Lay tomato slices in a single layer on the prepared baking sheet. Sprinkle tomato slices with salt. Flip the tomatoes over and sprinkle second side with salt. Allow the tomatoes to sit for 30 minutes. While tomatoes are draining, prepare the onions. Also, set out the goat cheese to soften if you haven’t already.
- Heat oil in a large skillet over medium heat. Add the onions and sauté them briefly until they are evenly coated with oil. Cover the pan and reduce the heat to low. Let the onions steam for about 10 minutes, stirring occasionally. Uncover the onions, add white wine, thyme, and a pinch of salt and pepper. Continue to cook the onions until they are nicely browned and there is almost no moisture in the pan, about 10-20 minutes more.
- Preheat oven to 425 degrees.
- Unfold one sheet of puff pastry and place it on a baking sheet lined with parchment paper. With the tip of a sharp paring knife, lightly score a border ¾ inch from edges (being careful not to cut all the way through the puff pastry). Spread the goat cheese on the pastry sheet up to the scored border line. Sprinkle grated Parmesan cheese over the goat cheese. Spread onion mixture on top of the goat cheese and Parmesan cheese, again staying within the scored border. Pat the tomato slices dry and lay them on top of the onions, overlapping as necessary. Brush the tomatoes lightly with olive oil and sprinkle with salt and pepper. Scatter shaved Parmesan over tart. Bake for 20 to 25 minutes, until the pastry is golden brown. Sprinkle baked tart with julienned basil leaves and serve.
Recipe adapted from Ina Garten’s Barefoot Contessa Back to Basics.