The base of the tart is grated parmesan topped with onions sauteed with thyme and white wine, followed by a layer of tangy garlic and herb goat cheese and thick slices of tomatoes and salty olives, all topped with shards of parmesan and basil. Are you drooling yet?
The salty olives, sweet onions, tangy goat cheese and flavor packed tomatoes coupled with a buttery, crisp crust create a perfect blend of complex flavors and textures in this savory tart.
The tart is a perfect appetizer for sharing or a great main course with an arugula salad, you know, to balance out the buttery goodness of the puff pastry. Speaking of the dough, I like to make my own galette dough, see this post for the recipe.
Recently I experimented with a savory whole wheat, black pepper, and parmesan dough. I swapped in whole wheat flour for all of the all purpose flour, added 1/2 tsp freshly ground black pepper, 2.5 tbsp finely grated parmesan, and 1/4 tsp homemade thyme kosher salt. It was so very wonderful!
The whole wheat worked quite nicely in the same dough recipe; you may need to add slightly more water than you are used to, but otherwise the recipe is the same.
Tomato, Onion, and Goat Cheese Tart
1 sheet of pastry puff, thawed (or your favorite galette dough recipe)
1/2 large yellow onion, thinly sliced lengthwise
2 cloves of garlic, thinly sliced lengthwise
3 sprigs of fresh thyme
2 tbsp white wine or vermouth
2 tbsp freshly grated parmesan
3 oz garlic and herb goat cheese or plan goat cheese
1 vine ripened tomato, cut into 1/4" slices
6-8 basil leaves, chiffonade
1/4 cup oil cured olives like Niçoise, pitted
1 oz parmesan, shaved using a vegetable peeler
Preheat oven to 425.
Heat olive oil over medium-low heat in a large skillet. Add onions and garlic, saute until limp, about 15 minutes. Add white wine, thyme sprigs and season well with salt and pepper, cook another 10 minutes.
On a floured surface, roll out pastry dough. I like to roll the galette dough into a 12" diameter circle. For individual tarts, divide the dough into two rectangular pieces for a main course or four for appetizers. Transfer to baking sheet lined with parchment paper.
If using puff pastry: With a sharp knife, score a 1/4" border along the edges. Run the back of a fork along the inside of the border. Sprinkle the parmesan, staying within the border.
If using galette dough: Sprinkle parmesan inside, leaving a 1" border.
Layer dough with onions followed by generous dabs of goat cheese. Lay tomato slices on top of the onions, brush with olive oil, season liberally with sea salt and pepper. Scatter olives throughout the top, tucking some under the tomato slices. Sprinkle chopped basil on top and finish with shards of parmesan.
If using puff pastry, bake for 20-25 minutes until golden brown.
If using galette dough, fold the edges of the dough over to partially cover the filling. Brush the outside of the pastry with the beaten egg. Place in the middle of the preheated oven and bake for 35 to 40 minutes, until pastry is golden brown and bottom is brown.
Remove from oven and let sit for 5 minutes before serving.
Serves 2 as a main, 4 as an appetizer.