Ingredients

1. 1 package (17.3 oz/2 sheets) puff pastry, defrosted
2. Good olive oil
3. 4 cups thinly sliced yellow onions (2 large onions)
4. 3 large garlic cloves, cut into thin slivers
5. Kosher salt and freshly ground black pepper
6. 3 Tbs dry white wine
7. 2 tsp minced fresh thyme leaves
8. 4 Tbs freshly gated Parmesan, plus 2 ounces shaved with peeler
9. 4 oz garlic-and-herb goat cheese (recommended Montrachet)
10. 1 large tomato, cut into 4 (1/4 inch thick) slices

Preparation

Unfold a sheet of puff pastry on a lightly floured surface and roll it gently into an 11 by 11 inch square. Using a 6 inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lines with parchment paper and refrigerate until ready to use.

Preheat oven to 425°.

Heat 3 Tbs olive oil in a large skillet over medium to low heat and add 4 cups yellow onions and 3 sliced garlic cloves. Sauté for 15 to 20 minutes, stirring frequently until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 tsp salt, 1/4 tsp pepper, 3 Tbs dry white wine, and 2 tsp minced thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from heat.

Using a sharp paring knife, score a 1/4 inch wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle 1 Tbs of grated parmesan on each round, staying inside the scored border.

Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally scatter 4 or 5 shards of parmesan on each tart.

Bake for 20 to 25 minutes, until pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven.