Barefoot! Tomato & Mozzarella Tart
The Husband actually likes goat cheese but like a mean wife, I deny him the opportunity to eat it in our house. I’m not really being mean… I’m being safe. For some reason I have an insane allergy to goat’s milk. One bite and my throat decides to play a game with me. It’s called: How Long Can Cat go Without Air!
Knowing that I love tomato tarts, I knew I had to make this. I also knew I had to make it cheesy in order for The Husband to eat it. I’d love to say I stuck to the recipe, but we all know that’s impossible for me… allergy or not.
I used the puff pastry against my better judgement. I thought it would give the tart another dimension that I would be missing if I used a plain ‘ol whole wheat pie crust. The flavor was great. It was just a little too rich for our dinner. Of course I used the caramelized onions, which I caramelized in 1 T olive oil.
For the cheese I made a little concoction that turned out to be something that I’ll be keeping in my arsenal for all sorts of upcoming recipes. I have these perfect little mini tart pans that I should have used but decided against it at the last minute. Using the tart pans would have made the dinner a little easier to eat. Without further ado…
Tomato & Mozzarella Tarts
Adapted from Ina Garten, The Barefoot Contessa
2 sheets puff pastry
1 T olive oil
4 cloves garlic, chopped
1 medium onion, thinly sliced
2 t dried thyme (because I didn’t have fresh)
2 t dried basil (again, didn’t have fresh)
2 T white wine
Salt & Pepper, to taste (go light on salt)
1/2 c cottage cheese, patted dry with a paper towel
1/4 c shredded mozzarella
1/4 c grated Parmesan
2 T Dijon mustard
1 1/2 c cherry tomatoes, halved lengthwise
Heat olive oil in a skillet set to medium low. Add onions, garlic,basil and thyme stirring occasionally for about 15 to 20 minutes until caramelized, stir in wine and cook off excess liquid. Season with salt and pepper.
Meanwhile, unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. *I used one sheet and cut 3 circles* Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper *I used a silpat*. Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork. Refrigerate until ready to use.
Preheat oven to 425 degrees.
In a small bowl, combine the cottage cheese, mustard, mozzarella and Parmesan. Set aside until ready to assemble.
Once the onions and garlic are caramelized, arrange a small amount in the center of each pastry circle. I used about 3 T of the onion mixture. Careful to stay within the perforated line, top with the cheese mixture, patting down on the onions, Top with sliced tomatoes and a little extra mozzarella if you have it.
Bake for 20-25 minutes until the pastry has turned golden brown. Silently weep because you didn’t listen to that voice in your head telling you to use the mini tart pans so the cheese wouldn’t spread. Remove from oven and let stand 10 minutes before serving.
We enjoyed this with sauteed zucchini.
So… you aren’t a fellow Barefooter yet? Come join us!