Cherry Hand Pies

Driving back from spending a few days at the lake with my sister and her family last week I was on a mission. That being to stop at one of the orchards along the highway to pick up some fresh blueberries and cherries before they closed. Along with taking photographs and getting a little summer color, the trip up to Michigan would have not been complete without bringing home some height of the season fruit. My only regret on this trip was not bringing home some of the most amazing smoked Norwegian salmon I had ever had from one of the iconic fisheries in Pentwater. 

For weeks now I have been wanting to make some hand pies but couldn't decide which to make first, blueberry or cherry. Decisions, decisions. But after reading the reviews for Bon Appetit's Cherry Hand Pies it was a no-brainer decision.

The hand pie has to rank up there as one of the greatest pastry inventions. So why has it taken me so long to make them? I honestly don't have a good answer to that question. However, now that I have seen the 'hand pie light' I am completely smitten by these pillowy bites of deliciousness and should probably go on a hand pie making binge to make up for all of the years they were not in my life. 

The hand pies can be made with either fresh or frozen cherries which means you can make these hand pies year round.

Pitting fresh cherries might be a little messy, but easy to do with a cherry pitter. But if you don't have one TheKitchn share three ways to pit cherries without a pitter.

In addition to 12 ounces of fresh, pitted cherries, the filling includes dried cherries, sugar, vanilla, sea salt and cornstarch. To further highlight the flavor of the cherries I added some kirsch but it's optional. Pastry chef David Lebovitz refers to kirsch as the secret weapon for every kind of berry dessert imaginable.

While I was intrigued by the ingredients in the cherry filling in the recipe (fresh cherries and dried cherries), I was beyond elated when I saw the hand pies were made of puff pastry rather than a homemade pastry. Not only because it simplified the making of these pies, but there may be no better flavor than than of a buttery, flaky pastry. Thawed puff pastry is rolled out on a lightly floured surface. A light dusting of flour on top of the puff pastry makes the rolling process seem effortless. 

The hand pies can be made in any shape or size. The dough can be cut into circles, triangles, rectangles or squares using a knife, pastry cutter, or cookie cutters like these. I used a 3 inch cookie cutter to create these cute, pillowy, cherry bites of deliciousness. The bottom piece of dough is brushed lightly with the egg wash before the cooled filling is spooned on. 

For this size, two teaspoons of the cherry filling seemed to be right amount and yielded the perfect filling to dough ratio. Depending on the size of hand pie you make, the amount of filling you use will vary. Avoid putting too much filling on the dough or you will end up with more filling on the pan than in the hand pies (and that would be a travesty). After placing a piece puff pastry on top of the cherry filling, use your fingers or a fork to seal the edges of the hand pie. You can make the vents on the top lid either before or after the hand pie is assembled. However, if you want circles instead of slits, use a straw to make the holes in the dough before you begin the assembly process.

The tops of the hand pies are brushed with the egg wash and generously sprinkled with sparkling sugar. Once you have filled a baking sheet with finished hand pies (leaving at least one inch of space between them), return to the refrigerator to chill for 30 minutes.

The hand pies are baked in a preheated 375 degree (F) oven for approximately 20-25 minutes or until the tops and bottoms are a golden brown. Baking time will vary based on the size of your hand pies. Baked hand pies are transferred to a wire rack and allowed to cool to room temperature before serving, that is, if you can wait that long for these beauties. They are the perfect way to celebrate summer.

Recipe

Cherry Hand Pies (an ever so slight adaptation to Bon Appetit's July 2011 Cherry Hand Pie recipe)

Makes 24-30 3" hand pies

Ingredients
1 1/2 Tablespoons cornstarch
1 1/2 Tablespoons ice cold water
12 ounces fresh cherries, pitted or 12 ounces frozen pitted cherries unthawed
2/3 cup dried cherries
1/2 cup granulated sugar
1 teaspoon vanilla
1/4 teaspoon sea salt
1 teaspoon Kirsch (optional)
2 - 14 ounce packages of all-butter puff pastry (preferably Dufour), thawed in the refrigerator
Flour (for rolling and dusting)
1 large egg white
1-2 Tablespoons sparkling sugar

Directions
1. In a small bowl, stir together the corn starch and cold water. Set aside.
2. In a medium sized saucepan, combine the fresh (and/or frozen) cherries, dried cherries, sugar, vanilla, sea salt and Kirsch. Cook over medium heat, stirring occasionally until the cherry juices are released (approximately 5 minutes).
3. Add cornstarch, bring to boil, stirring often until mixture has thickened. Remove from the heat and allow to cool to room temperature. Stir occasionally.
4. Line a large rimmed baking sheet with parchment paper and set aside.
5. Roll out pastry on a lightly floured surface to an 18" to 15" rectangle. Cut into 3 inch squares.
6. Whisk together egg white with 1 Tablespoon water in small bowl for egg wash. 
7. Working with 1 pastry square/circle at a time, place on cool work surface and brush edges with egg wash.
8. Scoop approximately 2 teaspoons of of cherry mixture on one side. Top with another square, crimp around edges with a fork. Cut several slits on top of the hand pie with a knife or use a straw to make several circle cuts. Place hand pie on prepared baking sheet. Repeat with remaining dough and mixture.
9. Brush tops of each hand pie with egg wash, then sprinkle with sparking sugar. Chill for 30 minutes.
10. Preheat oven to 375 degrees (F). 
11. Bake hand pies until golden brown 20-25 minutes.
12. Transfer to a wire rack. Let cool completely.
Important Note: Use only package of puff pastry (yield 14-16 three inch hand pies) and use the remaining cherry mixture for topping over ice cream.

Trolls painted on the bridge over the channel connecting Bass Lake (Pentwater, MI) to Lake Michigan.

Dulce de Leche S'Mores with Homemade Graham Crackers

Whether it's your first time or hundredth time eating a s'more, the reaction is always the same. You fall hopelessly in love with them and are immediately sent into a state of s'mores bliss. Quite possibly there is no other food out there having more euphoric qualities or one capable of bringing out such youthful exuberance. The utter joy of simultaneously experiencing the flavors of a crisp, sweet honey graham cracker; a toasted, slightly burnt marshmallow; and warm, melted semi-sweet chocolate puts you right smack in the middle of the road of supreme happiness. Traveling on this same road again and again never ever gets old.

Until recently I did not think the experience of eating a s'more could get any better. But homemade graham crackers, homemade marshmallows, a chocolate ganache and dulce de leche created a s'more so heavenly, so divine it should be put on the list of things being considered for eighth wonder of the world designation. Each of the components of the s'more was in of itself over the top delicious. When all combined and experienced in a single bite, it was intoxicating. They are definitely not for the faint of heart. These are messy, gooey, crunchy, the perfect sweetness, and oh so satisfying. 

I was under strict orders from my sister to not bring anything up to the lake. Asking me to not bring anything would be like asking a runner to stop running for a month, telling a five year old there is no such thing as Santa Claus or asking a meat lover to immediately become a vegan. In other words, I heard what she said, but the request was simply neither possible nor realistic. What harm would there possibly be in bringing some homemade graham crackers and homemade marshmallows? In my world, the answer to that question would be 'none'. And as the person who shall remain nameless sometimes says with a hit of snarkiness "It's Lynn's world and we are all just living in it.". 

When I came across Nancy Silverton's recipe for graham crackers I knew it was the 'one'. I had recently bought a jar of honey from Portland Oregon's Bee Local with the intention of using it for something 'special' (as opposed to just eating it out of the jar, yes it is that good, or serving with a cheese course, a most worthy use). With the graham cracker recipe calling for honey and dark brown sugar as two of its' ingredients, I thought there was no possible way they could be anything less that amazing. Spoiler alert: They were beyond amazing.

The recipe for the graham crackers gives you the choice of using only all-purpose flour or a combination of all-purpose flour and whole wheat flour. I choose to use the two flours. The dough for these crackers comes together very easily using a food processor. My initial plan was to refrigerate the dough for only two hours (as opposed to overnight), however, it happened to be 90 degrees the day I assembled the dough. The short refrigeration time made rolling the dough a little difficult. So I went to plan B and waited to roll out the dough until the next morning. In cooler temperatures, a shorter chill time would probably work, but on a hot, humid day (even with the air conditioner on), a longer chill time significantly improved the rolling and cutting experience.

After the dough is rolled out and cut it is chilled again, this time only 30-45 minutes.

Because I was making s'mores I decided to cut the dough into 2 inch squares instead of the traditional 4 x 4 1/2 inch rectangles. When I make these again (and I will) I might cut them into shapes using cookie cutters. Depending on the size of graham cracker, I may need to adjust the baking time.

The graham crackers can be made plain (no sugar coating) or sprinkled with either granulated sugar or a cinnamon sugar (granulated sugar mixed with cinnamon). I used granulated sugar this time.

Baking time for the graham crackers is 15-20 minutes in a preheated 350 degree oven. My graham crackers were a little on the thicker side, so my baking time was closer to 20 minutes. To test for doneness the graham crackers should be browned and lightly firm to the touch. They will crisp up even more when removed from the oven and cooled on a wire rack. To keep them crisp, store in a covered container or ziplock bag after they have cooled completely.

For the Homemade marshmallows, I used the recipe already posted to the blog. I absolutely love these marshmallows and this recipe.

Rather than using chocolate squares for the s'mores I thought I would make a chocolate ganache using semi-sweet chocolate, heavy cream, a pinch of espresso powder and a pinch of sea salt (I took liberties and inspiration from one of Ina Garten's ganache recipes).

I made the s'mores indoors and used my kitchen torch to toast the marshmallow. Not only does it work perfectly, but it makes s'more making a year round treat. I put a generous spoonful of some dulce de leche on the toasted marshmallow and finished by topping it all with another homemade graham cracker. It was mouthwatering just to look at. The graham crackers alone will get you invited back to any of your friend's lake houses or cottages. The Dulce de Leche S'mores with Homemade Graham crackers (and homemade marshmallows) might possibly get you your own key. 

Recipe
Dulce de Leche S'Mores with Homemade Graham Crackers (graham cracher recipe from Nancy Silverton's Pastries from the LaBrea Bakery)

Ingredients
Graham Crackers
2 1/2 cups plus 2 Tablespoons (375 grams) all-purpose flour (Note: Can swap out 1/2 cup whole wheat flour for 1/2 cup of the all-purpose flour or 1 cup whole wheat pastry flour for 1 cup of the all-purpose flour)
1 cup (176 grams) dark brown sugar, lightly packed
1 teaspoon baking soda
3/4 teaspoon kosher or coarse sea salt
7 Tablespoons (100 grams) unsalted butter, cut into 1 inch cubes and frozen
1/3 cup (114 grams) mild-flavored honey (recommend Bee Local Willamette Valley Honey)
5 Tablespoons whole milk
2 Tablespoons vanilla
Optional toppings before baking: 3 Tablespoons of granulated sugar OR 3 Tablespoons granulated sugar and 1 teaspoon cinnamon mixed together

Homemade marshmallows or Store bought marshmallows
Dulce de Leche (recommend Fat Toad Caramel or recommend LaSalamandra Dulce de Leche)
Chocolate Ganache or squares of your favorite semi-sweet chocolate

Directions
Graham Crackers
1. In the bowl of a food processor, combine flour, salt, baking soda and dark brown sugar. Pulse several times until blended.
2. Add frozen butter and pulse until the mixture resembles coarse meal.
3. In a small bowl, mix together honey, vanilla and milk. 
4. Add honey mixture to food processor, pulse until mixture comes together. Note: It will be soft and sticky.
5. Turn the dough out onto a lightly flowered piece of plastic wrap. Pat until a 1 inch thick rectangle is formed. Wrap dough tightly and chill for at least 2 hours or overnight.
6. Preheat oven to 350 degrees (F). Line baking sheets with parchment paper and set aside.
7. Divide dough and half. Return one half to the refrigerator.
8. On a lightly floured surface roll out dough into a long rectangle about an 1/8 inch thick. Note: Dough may be sticky, lightly flour as necessary.
9. Using a pastry wheel, pizza cutter, knife or cookie cutters, trim dough to a 4 inch wide rectangle. Reserve scraps to re-roll. 
10. Cut the strips every 4 1/2 inches (for traditional graham crackers) or cut into your size of choice.
11. Place crackers on prepared baking sheets. Chill until firm (approximately 30-45 minutes). 
12. Repeat with other half of dough.
13. Mark a vertical line down the center of the 4 1/2 inch cracker, being careful not to cut all the way through. Using a toothpick or skewer, prick the dough to form two dotted rows about 1/2 inch from each side of the dividing line. Note: If making Sugared Grahams or Cinnamon Sugar Grahams, sprinkle with sugar and/or cinnamon sugar mixture before placing in the oven.
14. Bake for 15-20 minutes, rotating the baking sheet half-way through the baking process until browned and lightly firm to the touch. 
15. Transfer graham crackers to cooling rack. Let cool completely before storing in a well-sealed container. Crackers will keep for approximately 1 week.
Note: Makes 10 4x4 1/2 inch squares or approximately 48 two inch squares.
16. To make ganache, melt 8 ounces semi-sweet chocolate, 1/4 teaspoon instant espresso and 1/2 cup heavy cream on the top of a double boiler until chocolate has melted and mixture is shiny. Let cool for at least 3 minutes before transferring chocolate to a pastry bag or plastic squeeze bottle. Squeeze a layer of chocolate on the bottom side of a graham cracker.
17. Top chocolate with a marshmallow. Using a kitchen or propane torch, toast marshmallows.
18. Slightly warm caramel sauce or dulce de leche. Drizzle over top of the toasted marshmallow. 
19. Top with a graham cracker and enjoy!

Summer flowers.

Blueberry Pecan Galette

".....You ought to have seen how it looked in the rain, the fruit mixed with water in layers of leaves, like two kinds of jewels, a vision for thieves."(Blueberries by Robert Frost) As Independence Day approaches, the proliferation of patriotic themed desserts are appearing in every form of media, making for quite a spectacular food firework show, one undoubtedly causing an unending chorus of 'oohs and aahs'. I generally think of 4th of July desserts as falling into two pyrotechnic categories, 'flaming blazing wonders', ones where you set your chairs or blankets out hours in advance in order to get the best view of the brilliance of colors and designs lighting up the sky, ones so bad ass and beautiful they almost take your breath away. And then there are the 'sparkler lame', the single-dimensional ones over even before they begin, the kind unable to melt either the frosting on a birthday cake or your heart. 

The moment I saw the Blueberry Pecan Galette on the cover of Bon Appetit's July (2015) issue I instantly knew which fireworks category this dessert would fall in. Just looking at the photo had me repeatedly saying OMG, standing suspiciously too long in the magazine aisle, and being convinced baking this galette was my patriotic duty. In my world, there is no such thing as too many blueberry desserts as evidenced by the relatively large number of blueberry recipes posted on this blog (Blueberry Buckle with Whipped Coconut Cream, Blueberry Crisp, Blueberry Pie, Blueberry and Rye Slab Pie, Blueberry Lemon Bundt Cake, Blueberry Muffin Cake with Streusel Crumb Top and Goat Cheese Cheesecake with Berry Compote). Yet, not a blueberry galette anywhere to be found amongst them.

There are galettes and then there are galettes. While everyone else is changing up the type of flour in the dough, this one makes baked, coarsely chopped pecans one of the key dough ingredients. This is nothing short of sheer brilliance or rather I should say genius. 

With the exception of blueberries and quite possibly the sparkling sugar, you probably already have all of the ingredients in your refrigerator or cabinets if you are someone who likes to bake either regularly or occasionally.

Of course I had to tinker ever so slightly with the filling for the galette. Although there is some cinnamon in the crust, I wanted a hint of that flavor to be in the blueberries as well. With only 1 1/2 teaspoons of freshly squeezed lemon juice, adding the zest from a half of a lemon to the blueberries would ever so slightly enhance the citrus flavor of the filling. 

A half cup of pecans baked in a preheated 350 degree (F) oven for 10-15 minutes, then coarsely chopped in the food processor truly is the game changer in this crust. 

Depending on the humidity, the crust comes together with either 3 or 4 Tablespoons of ice cold water. There are at least three ways of making a crust: by hand, in a food processor, or using a combination food processor/by hand method. Using the food processor only method resulted in a beautifully flaky pastry. The key to using a food processor is to pulse not process the ingredients. Epicurious has a great  pie crust primer video.

Once the crust is rolled out to a 12" circle, the filling mixture is mounded in the center, leaving a 2" edge. 

There should be some overlapping when the edges are folded over the blueberry mixture. Brushing on milk, half-and-half, or heavy cream helps to give the crust that finishing golden color look. The addition of sparkling sugar adds the right amount of sweetness and shimmer. 

The galette is baked in a preheated 375 degree (F) oven for 45-50 minutes or until the crust is golden and the filling begins to bubble and ooze. 

If for some reason you aren't going to be anywhere near fireworks this year, this Blueberry Pecan Galette served warm or at room temperature with or without some vanilla ice cream will more than make up for it. In fact, you might not even miss them. Okay, you might, especially if you ever have been spoiled by the 'flaming blazing wonder' pyrotechnic experience. If that happens to be the case, there may be no better way to salvage the day than to make and serve this galette. 

Recipe

Blueberry Pecan Galette (an ever so slight adaptation to Bon Appetit's Blueberry Pecan Galette recipe)

Ingredients

Dough

1/2 cup pecans

1 cup plus 2 Tablespoons all-purpose flour

2 teaspoons sugar

1/2 teaspoon kosher salt

1/4 teaspoon cinnamon

1/2 cup (8 Tablespoons) chilled unsalted butter, cut into pieces (recommend Kerrygold)

3-4 Tablespoons ice cold water

Filling 

14-16 ounces fresh blueberries (2 1/4 to 2 1/2 cups)

1 Tablespoon cornstarch

1 1/2 teaspoons freshly squeezed lemon juice (from half a lemon)

1/4 cup granulated sugar

1/4 teaspoon cinnamon 

zest from half of a lemon

2 Tablespoons milk, half-and-half or heavy cream

2 Tablespoons sparkling sugar (recommend India Tree bright white sparkling sugar)

Optional: vanilla ice cream for serving

Directions

Dough

1. Preheat oven to 350 degrees (F). Toast pecans on a baking sheet until fragrant and slightly darkened (approximately 10-15 minutes). Allow to cool.

2. Pulse pecans in food processor until the consistency of coarse meal.

3. Add flour, sugar, salt and cinnamon pulsing to just combine.

4. Add butter and pulse until mixture resembles coarse meal (a few pea sized pieces of butter will remain).

5. Add 3 Tablespoons of ice water and pulse until mixture begins to come together. If necessary add an additional Tablespoon of ice water.

6. Turn dough out and shape into a 6" diameter disk. Wrap in plastic and chill at least least one hour. Note: Dough can be made up to 2 days ahead.

Filling and Assembly

1. Preheat oven to 375 degrees (F). Line a baking sheet with parchment paper and set aside.

2. In a medium sized bowl, toss together the blueberries, cornstarch, lemon juice, lemon zest, sugar and cinnamon. Set aside.

3. On a lightly floured surface, roll out dough to a 12" round. Transfer dough to prepared baking sheet.

4. Mound blueberry mixture in center of the dough, leaving a 2" border.

5. Fold edges over, overlapping slightly.

6. Brush dough with milk/half-and-half/heavy cream and sprinkle generously with sparkling sugar.

7. Bake galette until crust is golden brown and filling is bubbling. Approximately 45-50 minutes.

8. Remove from oven. Allow to cool slightly before serving. (Note: Can be served room temperature).

Additional notes: (1) Serve with vanilla ice cream and (2) Galette is best on the day it is made.

The July 1st moon.

Tomato, Caramelized Onions, and Goat Cheese Tart

"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.