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1
Unfold a sheet of puff pastry on a lightly floured working top and roll it lightly to an 11 by 11-inch square.
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2
Using a 6-inch round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps.
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3
Repeat with the second pastry sheet to make 4 circles in total.
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4
Place the pastry circles on 2 baking sheets lined with parchment paper or coated with cooking spray and refrigerate until ready to use.
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5
Preheat the oven to 425 degrees F.
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6
Heat 2 tablespoons of olive oil in a large skillet over medium, once the pan is hot, turn the temperature to low heat, then add the onions and garlic.
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7
Saute 18 to 20 minutes, stirring frequently, until the onions are limp and the skillet is almost dry.
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8
Add 1/2 teaspoon salt, 1/4 teaspoon pepper or to taste, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned.
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9
Remove from the heat.
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10
Using a sharp paring knife, score a 1/4 inch-wide border around each pastry circle.
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11
Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.
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12
Place 1/4 of the onion mixture on each circle, again staying within the scored edge.
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13
Crumble 1 ounce of goat cheese on top of the onions.
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14
Place a slice of tomato in the center of each tart.
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15
Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper.
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16
At the end, arrange 4 or 5 shards of Parmesan on each top of the tart.
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17
Bake for 20 to 25 minutes, in the middle of the time, rotate the two baking sheets up to down and left to right, until the pastry is golden brown.
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18
Cool a few minutes before serving.
