Why does summer go so fast and winter seems to linger foreveeeeer??? But I’m not complaining, I like fall (and even spring), get to see the gorgeous changing colors. I hope we can take some time and visit some scenic place with beautiful fall colors. Are you reading this Mr. H??
Anyway coming to the recipe, I watched Ina Garten make it on FoodTv in the afternoon and I made it for our evening snack that same day. This is probably the first time ever that I made a recipe so quick after watching the show. The only change I made was the type of cheeses used, Ina used parmesan & feta; I used asiago & mozzarella. For the original recipe, click here.
Recipe adapted from Ina Garten’s Back to Basics
Ingredients (makes 4 5” tarts):
Puff pastry sheet – 1, thawed according to pkg instructions
Onion – 1 large, thinly sliced
Garlic – 2-3 cloves
Thyme, fresh – 1 tsp
Tomato – 1 medium, cut into thick slices
Asiago cheese – ¼ cup, grated
Mozzarella cheese – 2 tbsp, grated
Salt & Pepper – to taste
- Preheat oven to 425°F.
- Heat 1tbsp oil in a skillet; add onions and garlic and sauté on medium flame until lightly caramelized.
- Add thyme, salt and pepper and cook for another 2 minutes. Remove from heat and set aside.
- In the meantime, open the puff pastry on lighly floured surface and roll it into 11”x11” square (approximately). Using a 5” round plate (I used a small steel plate) as your reference, cut the pastry into 4 circles with a sharp knife. Place the circles on a parchment covered baking sheet; then score a ¼” border around each pastry circle, this will create the slightly raised edge to the tart once baked.
- Prick the pastry inside the scored line with a fork and sprinkle 1tbsp asiago cheese in the inner circle.
- Place ¼ of the onion mixture in the center (inner circle), sprinkle mozzarella cheese and place a slice of tomato in the center of each tart. Sprinkle the tomato with salt and pepper. Finally using a peeler, make big shards of asiago cheese on top of the tomato.
- Bake for 20-25 minutes or until the pastry is golden brown. Serve hot or warm.
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