So I may not have had a hands down win. We can blame it on a pan wardrobe malfunction. I ran out of parchment and substituted aluminum foil. Don't do that. Really. Just don't. It sticks. If you don't make my moronic mistake, I'm sure you'd kill at your pot luck. And if you don't learn from my errors, people will still lick the foil clean.
Heirloom Tomato and Goat Cheese Tart
2 pieces of puff pastry (find it in the freezer aisle at your grocery store)
3 Tbsp olive oil
2 medium sweet onions (yellow onions will work if sweet onions aren't available)
2 cloves garlic, smashed
3 Tbsp white wine
2 tsp fresh thyme
2 big juicy ripe as can be heirloom tomatoes (regular tomatoes will work too, but if you can get heirloom tomatoes, go for it)
1/4 cup grated Parmesan cheese
1/4 cup shaved Parmesan cheese (just shave the chunk of cheese with a veggie peeler)
6 oz goat cheese (I used the herb and garlic chevre from Trader Joe's, it rocked!)
about 8 big basil leaves, sliced into thin strips (chefenade)
In a large pan heat 3 Tbsp of olive oil, saute the onion and garlic until they are slightly dark and caramelized. Add the white wine, thyme and a good pinch of salt and cook about 10 more minutes.
Thaw the puff pastry according to the package directions. Line a baking sheet with parchment paper. Place two pieces of the puff pastry and roll with a rolling pin until the seam between the two merges.
With a sharp knife, score a line about half way through the depth of the puff pastry all around the sheet of pastry about 1/2 inch from the edge. Inside the scored line, dust the pastry with the grated Parmesan.
On top of the Parmesan dusted pastry, spread the caramelized onions evenly across the sheet. Slice your tomatoes and place them on top of the onions. Crumble the goat cheese over the top of the tomatoes. Sprinkle the basil across the top and then add the shaved Parmesan.
Bake in a 400 degree oven for 20 minutes, or until the top is too bubbly and golden to resist even one minute longer.
Eat hot or at room temperature.