"Whatever we are waiting for-peace of mind, contentment, grace, the inner awareness of simple abundance-it will surely come to us, but only when we are ready to receive it with an open and grateful heart." (Sarah Ban Breathnach) This past weekend there was a gathering of some of my sorority sisters, some of whom I had not seen since graduating from college all those, too many to admit to, decades ago. In spite of time, distance and life experience, the connections made all of those years ago still remained. That became even more apparent as everyone shared an unedited, unfiltered Reader's Digest version of their lives. There were so many inspirational stories of resilience, uncanny coincidence, miracles, and perseverance. And then there was a moment during all of this candid sharing when we all took a momentary pause. It came when one of our sorority sisters said how grateful she was for having a life filled with so much abundance. Those words came from someone not having what might be described as a 'privileged' life, but rather one with more than one's fair share of life changes and loss. The reminder that the true essence of abundance, that feeling of overflowing fullness, is something experienced by looking inward, was not to be lost on any of us. And most certainly not on me.
If there was a single word to describe the girls who all pledged PiPhis at the University of Illinois way back when it would have been diverse. While that may have been true, one did not have spend much time in the 'house' to see there were some 'not first impression, less immediately visible common character traits' better defining us all. The traits of compassion, determination, and strength were just a few them. In retrospect, those may been the qualities partly responsible ensuring there would be a timeless bond between all of us, regardless of the different paths each of our lives would take.
There was nothing particularly noteworthy about the food served in the sorority house. Instead it was the rituals associated with the meals (along with the waiters) that made meal time memorable. Nowadays, I aspire to have any gathering, where food is involved, to be unforgettable (in the best of ways of course). My childhood best friend recently reminded me of one of Ina Garten's timeless Tomato and Goat Cheese Tart recipe. The partial list of ingredients (goat cheese, parmesan cheese, fresh tomatoes, basil, thyme, caramelized onions and puff pastry) was enough to put this on the 'must make' list. But then she sent me a photo of a tart she had made. The tart went from the 'must make' list to the 'must make now' list.
Goat cheese and Parmigiano-Reggiano are two of my refrigerator staples. The herbs grown in my rather small herb container garden always includes thyme and basil. But the 'now' ended up being almost a week later as I wanted to pick up the tomatoes and onions from the farmer's market. Whenever making a recipe involving tomatoes, especially one where they are visible in the finished dish, I like using a combination of red, yellow and/or heirloom tomatoes.
Whenever caramelized onions are called for, I have a tendency to use either sweet yellow or Vidalia onions.
Very few ingredients take a dish from ordinary to out of this world quite like caramelized onions. The intense flavor resulting from the slow process of cooking onions in extra-virgin olive oil alone is enough to make a bite of any savory dish memorable.
One of the things from making the Tomato Crostata with Honey Thyme Glaze last year was the importance of allowing sliced tomatoes to rest for awhile. The 1/4 inch thick slices of tomatoes are placed on a baking sheet lined with paper towels and sprinkled very lightly with kosher salt. This ensures that the pastry underneath does not become 'too wet' from the juices released from the tomatoes during the baking process.
In Ina's original recipe she cut sheets of puff pastry into 6 inch circles. That works for individual presentations, however, for larger gatherings I like to serve larger round or rectangular shaped tarts. Both Pepperidge Farm and Dufour make puff pastry. Serious Eats did a taste test between the two. Although there was an ever so slight shade of difference between the two, tasters gave Dufour the edge for its pronounced butter-forward flavor and light, flaky texture. Either one will work with this tart, but if you get the chance, try the Dufour.
The first layer of flavor on the puffed pastry is grated Parmigiano-Reggiano. Second comes the caramelized onions. Subsequent layers include the goat cheese, tomatoes, shards of Parmigiano-Reggiano, extra-virgin olive oil, and julienned basil.
In a preheated 425 degree oven the Tomato, Caramelized Onions and Goat Cheese Tart bakes for 25-30 minutes (recommend checking at 20 minutes) until the puff pastry is golden brown.
This tart is delicious eaten hot, warm and even at room temperature. With tomatoes now in abundance, it is definitely destined to be one of those 'memorable' dishes, one perfect for either a casual or fancy gathering. You need to serve this at your next gathering. You really do.
Recipe
Tomato, Caramelized Onions and Goat Cheese Tart (slight adaptation to Ina Garten's Tomato and Goat Cheese Tart recipe from the Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients Cookbook)
Ingredients
14 ounce package of puff pastry (recommend DuFour Puff Pastry), thawed in accordance with package directions
4 cups thinly sliced sweet onions (approximately 3 medium sized or 2 large onions)
3-4 large garlic cloves, cut into thin slivers
3 Tablespoons extra-virgin olive oil, plus more for brushing tomatoes
Sea salt, kosher salt and black pepper
3 Tablespoons dry white wine
2 teaspoons fresh thyme leaves, minced
1/2 cup freshly grated Parmigiano-Reggiano, plus 2 ounces shaved with a grater/vegetable peeler
4-5 ounces goat cheese or 4 ounces garlic and herb goat cheese (recommend Montrachet)
3-4 large (yellow and red) tomatoes, cut into 1/4 inch thick slices (approximately 4 slices per tomato)
3 Tablespoons julienned basil leaves
Directions
1. On a lightly floured surface, unfold the puff pastry. Roll lightly to smooth seams, cut in half (approximately 11"x8" rectangles). Transfer to a sheet pan lined with parchment paper. Return to refrigerator to keep chilled until ready to use.
2. Cut tomatoes into 1/4" thick slices, place on a baking sheet lined with paper towels and sprinkle very lightly with kosher salt. Allow to set for 30-60 minutes.
3. In a large skillet, heat 3 Tablespoons of extra-virgin olive oil over medium to low heat. Add onions and garlic. Sauté until onions are limp and almost no moisture remains in the skillet (approximately 15-20 minutes). Stir frequently.
4. Add 1/2 teaspoon sea salt, 1/4 teaspoons black pepper, 3 Tablespoons white wine, and 2 teaspoons minced thyme. Continue to cook for an additional 10-15 minutes or until onions are lightly browned. Remove from heat and set aside.
5. Remove sheet pan from the refrigerator. Using a sharp paring knife, score a 1/2 inch wide border around each pastry rectangle (be careful not to cut all the way through the puff pastry). Prick the pastry inside the score lines with a fork.
6. Sprinkle the grated parmesan cheese evenly between the two rectangles, staying within the scored border.
7. Evenly divide the caramelized onion/garlic mixture over the rectangles.
8. Evenly divide the goat cheese over the top of the onions.
9. Arrange slices of tomatoes on top of the goat cheese, staying within the scored border.
10. Brush the top of the tomatoes with extra-virgin olive oil, sprinkle with kosher salt, pepper and julienned basil. Divide shards of parmesan cheese evenly over both tarts.
11. Return to refrigerator for 15 minutes before placing in the oven.
12. Preheat oven to 425 degrees.
13. Place baking sheet in oven and bake for 25-30 minutes, or until the pastry is golden brown. Remove from oven.
14. Transfer to a large cutting board or platter. Cut into slices. Serve hot, warm or room temperature.
