Earlier today I teased your tastebuds with a goat cheese quiz, so it's only fair to share my current favorite goat cheese recipe: tomato and goat cheese tarts. Goat's milk has a high amount of fatty acids (much more than cow's milk) that provide the cheese with its characteristic tart flavor.
Goat cheese most commonly comes in a soft, spreadable, crumbly form, although there are hard aged varieties that have a consistency more like feta. Since goats are hardy animals that can survive in areas where cows cannot — parts of the Middle East, Africa, and the Mediterranean — goat cheese is the world's most widely consumed cheese.
I love the salty and creamy flavor of goat cheese and almost always have it in my refrigerator. To see how I paired the tangy cheese with ripe tomatoes to make this easy tart, read more.
I'm a huge fan of Barefoot Contessa's recipes, and this is another winner! The tart dough is simply puff pastry, but she adds layers of flavor with caramelized onions, Parmesan cheese, and chopped basil. I've served this tart many times, both as a main course and a side dish, in individual portions and as a slab. Sliced into smaller pieces it could even work as an appetizer.
From Ina Garten Ingredients 1 package (17.3 ounces/2 sheets) puff pastry, defrosted Directions Makes 4 individual tarts.
Tomato and Goat Cheese Tarts
Good olive oil
4 cups thinly sliced yellow onions (2 large onions)
3 large garlic cloves, cut into thin slivers
Kosher salt and freshly ground black pepper
3 tablespoons dry white wine
2 teaspoons minced fresh thyme leaves
4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
1 large tomato, cut into 4 (1/4-inch-thick) slices
3 tablespoons julienned basil leaves
From Ina Garten
1 package (17.3 ounces/2 sheets) puff pastry, defrosted
Makes 4 individual tarts.