Don’t be tart-y for this party! Frozen puff pastry is one of France’s best kept secrets and puff pastry’s flaky, buttery, very versatile goodness is the thing cocktail party appetizer dreams are made of. Serve this tart steaming hot from the oven or at room temperature if you’re making ahead.
- one - 1 lb. package of frozen butter puff pastry
- 1 tsp. olive oil
- ½ medium yellow onion, diced into small ½-inch pieces
- 1 clove of garlic, roughly chopped into small pieces
- 1 tsp. dried oregano
- 2 - 3 Tbsp. of crumbled soft goat cheese
- 1 medium-sized vine ripe tomatoes, sliced thinly
- drizzle of olive oil
- Substitute mozzarella cheese or ricotta cheese for a more traditional Italian pizza tart.
- Preheat oven to 350º F. Meanwhile, 15 – 20 min. before cooking, thaw the puff pastry. Don’t want to thaw puff pastry too early or it will get sticky and not rise correctly.
- In a small sauté pan, heat 1 teaspoon of olive oil. Add in the onions and sauté until translucent, 7 minutes. Add in the garlic and oregano, sauté, without browning, for 3 more minutes. Take off heat.
- Once pastry is thawed, sprinkle a small handful of flour on a clean work surface. Using a rolling pin, roll out to ¼-inch
thick, and the desired shape (You can make it round or square, just do you!).
- Quickly transfer to a baking tray covered with aluminum foil or parchment paper.
- Top the tart with the onions mixture and spread out to an even layer. Sprinkle the goat cheese over top evenly as well, and then top with the thinly sliced tomatoes, covering as much of the onions and cheese as you’d like. Drizzle with olive oil and a pinch of salt.
- Bake in oven for 30 minutes, allowing the puff pastry to rise until lightly brown on all sides. Serve immediately while hot or make ahead and cover with plastic wrap, and then serve the tart at room temperature.