I had meant to make this an earlier post when it was prime tomato season but…….better late than never. There are still field tomatoes available in season.
I tend to forget about the wonders of puff pastry. I adapted this recipe from Barefoot Contessa cookbook Back to Basics.
- 1 sheet puff pastry defrosted
- 1 large onion thinly sliced
- 1 large clove of garlic
- 2 tbs of white wine (or water)
- 1 teaspoon of fresh thyme leaves
- 4 tablespoons of freshly grated parmesan
- 3 ounces of goats cheese
- 1 large tomato sliced (in mine I used a bunch of smaller tomatoes)
- 2 big handfuls of arugula
Preheat oven to 425. Heat two tablespoons of oil in a skillet over medium low heat add onions and garlic. Saute for 15 minutes until the onions are limp and there is no moisture in the pan. Add a pinch of salt, a pinch of pepper, wine, thyme and cook for 5-10 more minutes, until the onions are lightly browned. Remove from heat.
Place puffed pastry on lined cookie sheet, score the edges about an inch deep (think small pizza crust). Poke fork holes inside of scored area with fork and sprinkle a tablespoon of grated parmesan around. Place onion mixture on crust, than goats cheese, than tomatoes, brush a little olive oil over the tomatoes and salt and pepper, add the remaining parmesan to the top.
Bake for 20-25 minutes until golden. Top with fresh arugula. Serve warm or cold