Let me keep this short and sweet...I posted this before, but it's worth re-posting. First of all, many of you weren't reading back then and secondly the pictures I had were atrocious, and thirdly, well...just because it's delicious and I thought some of you might want to eek just a little bit more tomato out of your summer. (As you can tell from some of my recent posts, I've already gone into the "premature Fall food mode"; this happens to me every year). Anyways- here's one of the last summer recipes; I might have one more in me, as I've been working on a delicious tomato sorbet/granita type thing), but we'll see. We've still got plenty of tomatoes in the garden, but most of them are finding their way into my freezer where they will patiently wait until their day of tomato bisque, black bean chili, and clam chowder glory arrives.Ain't it purdy?
- 1 sheet of frozen puff pastry (out of a 17.3 oz. package)
- 2 tbsp. extra light olive oil
- 1 sweet yellow onion, thinly sliced
- 3 large cloves of garlic, minced
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 3 tbsp. dry white wine
- 2 tsp. fresh thyme, minced
- app. 5 oz. good parmesan cheese, grated
- 6-8 large tomato slices (depending on the size)- these must be FRESH AND LOCAL!
- 3 tbsp. fresh basil, julienned
Thaw your puff pastry sheet according the the package directions. Once thawed, place it on a piece of parchment paper on a baking sheet and open it gently until it is flat and rectangular (or square, depending on brand) in shape. Take a knife and score the pastry. This involves taking a knife and just cutting slightly into the pastry (not through it) all the way around the perimeter of the pastry, about 1/2 inch from the edge. This just sort of creates a "border" which you can use as a guide to place your toppings within. The edge of the pastry will puff up around the middle part, which has your toppings on it.
After scoring, you will need to take a fork and prick the middle part of the pastry (inside the "border"). It is okay if your fork pierces all the way through the pastry.Once you've scored and pricked your pastry, place it back in the refrigerator. Puff pastry needs to stay as cold as possible, so try to work quickly and handle it as little as you can.
Preheat your oven to 425 degrees.
Heat the olive oil in a skillet over medium heat and add the onions. Cook for about 5 minutes, then add the garlic, turn down heat and cook about 5 more minutes, stirring frequently. Once the onions are very tender and most of the moisture is gone from the skillet, you can add the following: wine, salt, pepper, and thyme. Continue cooking over low for about 5 more minutes, or until the onions are beginning to brown. Remove from heat.
Remove the pastry from the refrigerator. Put about 3/4 of the parmesan on the pastry (staying within the scored "border"). This parmesan creates a bit of a "barrier" on the bottom of the tart and protects it from becoming too soggy with tomato juice. Add the onion mixture over the cheese. Now it is time to place the tomatoes. I used 6 slices of tomato (2 each of 3 different varieties) and overlapped them on top of each other (like shingles) in 2 rows. Lightly sprinkle the tomatoes with a little more salt and pepper. Sprinkle the rest of the parmesan over the top.
Bake for about 20 minutes. Remove from oven and sprinkle with the fresh basil. Let stand for a couple of minutes before slicing. Cut into 4 large squares. Can serve 2-4 people. It's hard to eat just one piece, but probably a wise decision considering the rich ingredients!