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1
Defrost puff pastry according to package directions.
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2
Peel, quarter, and thinly slice the onion. Peel and mince garlic.
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3
Heat 1 T oil in medium sautee pan. Sautee onions and garlic over medium heat until the onions are soft and beginning to caramelize.
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4
Season onions with salt and pepper, deglaze with wine, and stir in thyme.
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5
Once the puff pastry is defrosted, unfold it onto a cutting board. Cut 2 6-inch rounds out of defrosted puff pastry. You can use a small plate or saucer and a paring knife for this. Put the puff pastry onto a baking sheet lined with parchment paper.
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6
Score the puff pastry 1/2-inch from edge. This will allow the edge to rise more, creating a crust. The ingredients will go within this circle, leaving the edge empty.
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7
Sprinkle the grated parmesan within the scored circle. Top with caramelized onions.
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8
Crumble the goat cheese and sprinkle over the onions.
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9
Slice the tomato in half. Cut 1 thick slice from each half of the tomato (1-inch thick). Place in the center of the tart, over the onions and cheese.
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10
Drizzle 1-2 T olive oil over the tomatoes to encourage browning.
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11
Julienne the basil, and sprinkle evenly over the tomato.
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12
Put a few slices of parmesan on top of each tart and sprinkle with salt and pepper.
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13
Bake at 425F for 20-25 until golden brown.
