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Herbed Goat Cheese and Tomato Tarts

Herbed Goat Cheese and Tomato Tarts Herbed Goat Cheese and Tomato Tarts Herbed Goat Cheese and Tomato Tarts Herbed Goat Cheese and Tomato Tarts

Juicy tomatoes on a bed of flaky puff pastry with caramelized onions and goat cheese.













Low Cholesterol, Trans-fat Free


2 sheets puff pastry
thawed, 1 package, 17 ounces
olive oil
2 large yellow onion
thinly sliced, about 4 cups
4 large garlic cloves
cut into thin slivers, or as needed
salt and black pepper
to taste
3 tablespoons white wine
2 teaspoons thyme
freshly minced
4 tablespoons Parmesan cheese
2 ounce Parmesan cheese
shaved, you can use vegetable peeler
4 ounces goat (chevre) cheese
herbed and garlic
1 large tomatoes
cut into 4 slices, or 2 to 4 small ones
4 tablespoons basil
thinly sliced


Unfold a sheet of puff pastry on a lightly floured working top and roll it lightly to an 11 by 11-inch square.

Using a 6-inch 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 total.

Place the pastry circles on 2 baking sheets lined with parchment paper or coated with cooking spray and refrigerate until ready to use.

Preheat the oven to 425 degrees F.

Heat 2 tablespoons of olive oil in a large skillet over medium, once the pan is hot, turn the temperature to low heat, then add the onions and garlic.

Sauté 18 to 20 minutes, stirring frequently, until the onions are limp and the skillet is almost dry.

Add ½ teaspoon salt, ¼ teaspoon pepper or to taste, 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 ¼ 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 ¼ 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.

At the end, arrange 4 or 5 shards of Parmesan on each top of the tart.

Bake for 20 to 25 minutes, in the middle of the time, rotate the two baking sheets up to down and left to right, until the pastry is golden brown.

Cool a few minutes before serving.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 168g (5.9 oz)
Amount per Serving
Calories 43257% of calories from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 249mg 10%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 8%
Sugars g
Protein 18g
Vitamin A 10% Vitamin C 10%
Calcium 7% Iron 12%
* based on a 2,000 calorie diet How is this calculated?


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