My husband and I were divided in our opinions – I thought the goat cheese version was tastier while he favored the gruyère. It’s a fortunate difference of opinion since we each have our eyes on the leftovers of our respective favorites…
Either way, this tart is easy and scrumptious. The puff pastry makes it look and taste decadent with extremely minimal work on your part. Effortless gourmet…
Makes one tart
* 1 sheet puff pastry, defrosted
* 2 medium or 1 large tomato, cored and sliced (not too thick – you want to avoid too much weight or liquid as it will make the pastry soggy)
* 2-3 branches fresh thyme
* 4 oz goat or gruyère cheese
* 1 large onion, sliced
* Extra-virgin olive oil
* Freshly ground black pepper
* Sea salt
* Handful of toasted pine nuts
1. Preheat the oven to 375 degrees F. While you’re waiting for the pastry to defrost, sautée the onions in a frying pan in olive oil until translucent. Splash with a little balsamic vinegar and continue to cook another 1-2 minutes.
2. Lay the sheet of puff pastry out on a parchment paper-lined baking sheet. Prick the dough inside the border all over with the tines of a fork to prevent it from puffing up too much during baking.
3. Spread a layer of whichever cheese you choose on the pastry. Top with the onions, then arrange the tomatoes on the pastry in a single layer (crowding or overlapping the tomatoes will make the puff pastry soggy). Strip the branches of thyme, scattering the leaves over the tomatoes. Drizzle the tart with some olive oil and season with pepper. If using gruyère, reserve a little cheese to sprinkle over the top.
4. Bake the tart until the pastry is crisp and deeply browned on the bottom and around the edges, 30-40 minutes. Season with salt and serve.
Serves 4-6 as an appetizer or 2-3 as a main course
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