Puff Pastry Goat Cheese Tart

Goat cheese tart

1/2 17.3 oz package puff pastry (1 sheet)

5.25 oz Herb Goat Cheese

1/2 large yellow onion sliced

3-4 slices Prosciutto ham torn in pieces

Fresh Basil chopped

2 cloves garlic minced

3 Tbsp. Olive oil

1/4 cup Balsamic Vinegar

1 Tbsp. honey

2 tsp. whole grain mustard

Sea salt and cracked black pepper to taste

Preheat oven to 400 degrees. Unfold thawed puff pastry onto an aluminum foil lined cookie sheet, sprayed with non-stick cooking spray. Prick the pastry with a fork about five or six times, brush with olive oil and bake for about 15 mins. In a large skillet, heat 1 Tbsp. olive oil over medium to high heat. Add onions and garlic. Saute until the onions start to become translucent. Add the vinegar, honey and mustard, season with salt and pepper and stir until the onions are evenly coated. Remove skillet from heat and take the puff pastry out of the oven. Allow both to cool. Spread the goat cheese on the pastry, add the onions, prosciutto, and basil. Drizzle with olive oil and place back into the oven. Bake for 8-10 mins. Cut the pastry into 1 inch squares or cut into triangles, place on a platter and serve.

Tip: These pastries come two to a package. You can use the other sheet to create a vegetarian version by substituting tomatoes for the prosciutto.

Wine pairings:

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