Ina Garten’s Tomato & Goat Cheese Tarts were recipe number 14 of the project, and while I LOVED them, I somehow never revisited them … until now! Why did I wait so long!?
Circles of buttery, store-bought puff pastry get a sprinkle of Parmesan, a pile of almost caramelized onions, and creamy dollops of garlic-herb goat cheese. They’re topped with juicy slices of tomato, drizzled with olive oil, and showered with shaved Parmesan and ribbons of basil. It’s a deceptively simple recipe that bakes up puffed, golden and irresistibly flaky.
After I posted this in my stories, a follower mentioned she swaps the goat cheese for garlic and herb Boursin. I am a goat cheese fan, but Boursin is my one true love … guess I’ll just need to make these again!
Book: Back to Basics, page 92
Rating: 5/5
How Easy Is That – Skill Level: Easy
How Easy Is That – Time Involved: 55 minutes
Store-Bought Is Fine: puff pastry
Recipe on FoodNetwork.com
