This fresh, light tart can be served as personal tarts, baked in small tart pans, or in family-style. Either way, there won’t be many leftovers.
Ingredients
- 1 yellow onion, thinly sliced
- 5 tablespoons olive oil, divided
- 1 sheet of puff pastry
- 4 ounces goat cheese, crumbled
- 4 ounces aged Gouda cheese, shredded
- 5 heirloom tomatoes, thinly sliced
- 10 okra pods, thinly sliced
- ½ teaspoon freshly ground black pepper
Instructions
Preheat the oven to 450°.
Heat 3 tablespoons of the olive oil in a medium skillet over medium-low heat. Add the onion and salt; cook, stirring often, until onion is softened and light golden brown, about 30 minutes. Add a splash of water to the pan periodically if needed to discourage
sticking.
On a lightly floured surface, roll the puff pastry sheet into a 10x15-inch rectangle; transfer to a jellyroll or half sheet pan. To create a raised outer crust, use a sharp knife to score a shallow rectangle within the crust (about 2 inches in), slicing to but not through the bottom of the dough. Use a fork to poke holes all over the inside of the inner rectangle.
Sprinkle half of the goat cheese and Gouda evenly within the inner rectangle; top evenly with caramelized onions, tomatoes and okra. Top evenly with remaining cheese. Brush the remaining olive oil around the edges of the dough. Sprinkle entire tart with pepper
and more salt, if desired.
Bake until the crust has puffed up and browned, and the vegetables are cooked through, 15 to 20 minutes.
