Let’s make Ina Garten’s tomato goat cheese tart, but change it up and make it an upside-down tart! Since it’s Tartine Tuesday. This week Mary Ann will join me on a Thursday for “Tartine Tuesday!” – but I have wanted to share this upside-down version of Ina’s famous tomato, goat cheese, with puff pastry since making this one! So I’m already breaking the rules and sharing a tart on Tartine Tuesday. But come back on Thursday for a proper tartine!
What is Ina’s Famous Tomato Goat Cheese Tart?
In case you’ve forgotten, Ina made this tart in her Barefoot Contessa Back to Basics cookbook in 2008. I’ve made this tart so often that I no longer need the recipe. I have always made it the way Ina did, using a 6″ saucer to make circles in the puff pastry and then scoring the inside border around each circle to make the border of the tart. But this time, I made them using the new popular puff pastry upside-down method. And I loved how they turned out!
Here’s What You Need to make four tarts
- One sheet of puff pastry defrosted (1/2 half box)
- Tomato
- Red or yellow onion or one large shallot
- Garlic clove
- Fresh thyme and basil
- Garlic and Herbed goat cheese
- Olive oil
- Parmesan cheese
- Flour, salt & pepper
Special Equipment or Tools You Might Need
- Rolling pin
- Tomato knife or serrated knife
- Vegetable peeler
- Mandolin (completely optional)
- Knife glove
- Parchment paper
- Baking sheet
Can I use phyllo dough if I can’t find puff pastry?
Nope, phyllo dough and puff pastry, or pâte feuilletée, as it’s also known, is not the same thing. So they are not really interchangeable.
Let’s Make Ina Garten’s Tomato Goat Cheese Tart
Ina Garten’s tomato & goat cheese tarts made the new popular way…upside-down!
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Total Time: 43 minutes
- Yield: 4 1x
Ingredients
- One sheet puff pastry
- One red onion (Or you can use yellow onion or shallots), sliced thin. (I use a Mandolin like this, which makes it so easy to get nice thin slices all the same size).
- One garlic clover, chopped
- A little white wine (or water if you don’t have a bottle open).
- A little fresh thyme, removed from the stem
- Two-ounces garlic-herbed goat cheese
- One large tomato, sliced into four thick slices
- 3–4 basil leaves, julienned
- Two ounces of parmesan cheese, grated, and then 8-12 slices shaved with a vegetable peeler for on top at the end when you are ready to put them under the broiler.
Instructions
- Start with one sheet of puff pastry, roll it out, and cut four rectangles
- Slice the onion and sauté in olive oil; add the garlic and a tablespoon of white wine. Cook until onions have softened a bit.
- Add salt and pepper; add a little fresh thyme.
- On a baking sheet with parchment paper, make four squares on the sheet with olive oil.
- Top with a tomato slice, then top it with the sautéed onions.
- Add a little garlic-herbed goat cheese on top of the onions.
- Sprinkle with grated parmesan cheese.
- Place the puff pastry on top, and use the fork’s tines around all four edges.
- Prick the top of each pastry with the fork.
- Brush with an egg wash and sprinkle a little flaky sea Salt.
- Bake for about 20 minutes.
- Remove from the oven, and flip onto a cooling rack.
- Start with a new piece of parchment paper on the baking sheet.
- Place the tarts that have been turned upside down onto the parchment paper with the tomato that’s now on top.
- Place 2-3 shards of parmesan cheese on top of each and place under the broiler for a minute.
- Sprinkle a little julienned basil on top (just like Ina), and serve!
Notes
These tarts can be served hot from the oven or at room temperature.
Pin for Later
Leave a Reply