Carmelized Onion, Tomato, and Goat Cheese Tartlets

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Ina Garten was the lady who first helped me realize that homemade food can be just as delicious, if not more so, than eating out. Now, don’t get me wrong, I love eating out. I can never resist the temptation to hit up my favorite spot for local margaritas and chips, and no homemade popcorn tastes as good and artery clogging as movie theater popcorn. But in my teenage years, Ina Garten’s recipes showed me I can cook, and it can taste good.

I first made these tarts when my friends and I back home got together for weekly cooking nights the summer after our freshman year in college. We went through many of Ina’s recipes (hello roasted potato and leek soup) that I have made multiple times since. These tarts were also part of my first dinner I made entirely by myself for my parents and my aunt.

These tarts are pretty simple but involve a few steps to prep. But they turn out great. I made mine a smaller side to serve as a side dish this time, but they are great when you make ’em bigger and serve as a meal with salad or soup.

CARMELIZED ONION, TOMATO, AND GOAT CHEESE TARTLETS
Slightly Adapted from Ina Garten

INGREDIENTS

2 onions, thinly sliced
1-2 tablespoons olive oil
3 cloves garlic, minced
3 tablespoons white wine
2 teaspoons dried thyme
Salt and pepper
1 sheet puff pastry, thawed
2-4 ounces goat cheese
Parmesan cheese, grated
3 tomatoes, sliced
Herbs de Provence

DIRECTIONS

Preheat oven to 425°F. Prepare baking sheets.

In pan, combine olive oil and onions. Cook over medium heat for 15-20 minutes. Stir in white wine, thyme, and garlic. Season with salt and pepper. Cook for another 5-10 minutes, until the liquid is absorbed. Remove from heat.

Roll out sheet of puff pastry slightly. Cut into small tart-size squares (about 1 1/2 inch by 1 1/2 inch). Place on prepared baking sheets. Spoon onion mixture evenly across tarts. Place tomato slices on top. Crumble goat cheese and sprinkle parmesan cheese on top.

Bake for 20-15 minutes, rotating pans halfway through. Sprinkle herbs de Provence on top. Serve warm.

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