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Don’t want to make dough? Still want a pretty result? This savory tart looks beautiful, tastes delicious and is easy to make.
3 tablespoons julienned basil leaves
1/4 teaspoon black pepper, plus some more for sprinkling
4 cloves garlic, sliced into slivers
4 ounces shredded mozzarella cheese
3 tablespoons Bartenura Olive Oil, plus some more for brushing
2 large onions, thinly sliced
1 teaspoon dried oregano
4 tablespoons grated Parmesan cheese, plus some more for sprinkling
1 sheet semi-rolled Gefen Puff Pastry, defrosted
1/2 teaspoon salt, plus some more for sprinkling
1 large tomato, cut into 4 (1/4-inch) thick slices
3 tablespoons Baron Herzog Chenin Blanc or other white wine
Preheat oven to 425 degrees Fahrenheit and line a baking sheet with Gefen Parchment Paper.
Heat olive oil in a large skillet over medium heat.
Add onions and garlic, and sauté for 15 to 20 minutes, stirring frequently, until onions are limp and there is almost no moisture left in the pan.
Add salt, pepper, wine and oregano and continue to cook for about 10 additional minutes, until onions are lightly browned, and then remove from heat.
Unfold puff pastry sheet on a floured surface and roll out to a 12- x 12-inch square.
Using a six-inch round saucer or other round object as a guide, cut four circles from the puff pastry sheet.
Place pastry circles on prepared baking sheet.
Using a sharp knife, score a half-inch border around each pastry circle, and prick the inside of the circle all around with a fork.
Sprinkle one tablespoon Parmesan cheese on each round, staying inside the scored border.
Place a quarter of the onion mixture in each circle, again staying inside the border, and then sprinkle shredded mozzarella cheese over the onions and place a slice of tomato in the center of each tart.
Brush the tomato with olive oil and sprinkle with salt, pepper and julienned basil.
Finally, sprinkle a generous amount of Parmesan cheese over each tart.
Bake for 20 to 25 minutes, until pastry is golden brown, and serve warm.
Food Styling and Design by Kiki Fisher. Contact Kiki at fooddesignbykiki@gmail.com.
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