Normally, this would throw me for a loop. I get reaaaallly bored exercising without the tv. Music doesn't do it for me, neither does a magazine. Luckily Ina was on the food network making these little puff pastry tarts. I know her so well I could read her lips.
I watched her take a sheet of thawed puff pastry and cut it into rounds using a small plate as a guide.
I saw her score around the circles of dough with the tip of a knife and then prick all over the center with a fork.
and topped the tarts with
Unfold the puff pastry on a floured surface and roll it out just a little bit, maybe an inch or two in each direction. Use a small plate, about 6" round, as a template and cut out two circles of dough using a sharp knife. Transfer them to a silpat or parchment lined baking sheet. With the point of the knife, trace around the inside edge of the circle of dough, just about 1/2 inch in from the edge. This will give you a nice crust on your tart when it bakes. Prick the inside of the inner circle all over with a fork. Put the baking sheet in the fridge while you get the rest ready. Heat a couple of tablespoons of olive oil in a large pan and saute the onions on medium, letting them slowly wilt and cook for about 30 to 40 minutes. If you like them caramelized, go for the full time, but you can stop at any point. I usually get impatient, and I like them to have a little texture, so I usually don't go for a full caramelization. At the end of their cooking, hit the pan with a splash of white wine or Marsala, some salt and pepper and fresh thyme leaves. Let the moisture cook down and set aside. Take the pastry rounds out of the fridge and sprinkle the inner circle area with grated Parmesan cheese. Then spread a layer of the onions to cover the inner circle. You want to keep the outer ring free so it will puff up during cooking. Crumble goat cheese over the onions, and top with a slice of tomato. Sprinkle salt, pepper, more thyme and a drizzle of olive oil over the top. Grate more Parmesan on top if you want. Bake for about 20 minutes, until the pastry is lightly browned and crisp.
Puff pastry is my new BFF. Sorry Ina.