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1
Preheat the oven to 300.
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2
In four 4-inch non-stick pans, arrange a pinwheel of tomato slices, overlapping them slightly.
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3
Make a second pinwheel of tomato slices in the center so that the bottom of the pan is completely covered.
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4
Sprinkle with the olive oil and season with salt and pepper.
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5
Set the pans on a baking sheet and bake for 30 to 40 minutes.
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6
The tomatoes should be very soft.
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7
Using the back of a spoon, press down on the tomatoes until very flat.
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8
Increase the oven temperature to 375.
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9
Roll out the puff pastry to about 1/8-inch thick and cut out 4 disks using a 4-inch round cookie cutter.
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10
Place the disks on a baking pan lined with parchment paper.
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11
Refrigerate the disks for 15 minutes.
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12
Brush the tops with the egg wash and using the tines of a fork prick the dough all over.
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13
Bake the disks for about 8 to 10 minutes, or until golden brown.
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14
Melt the butter in a large pan over medium-low heat.
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15
Add the onions and season with salt and pepper.
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16
Cook until the onions begin to brown, about 10 to 15 minutes.
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17
Continue cooking until well browned, transfer to a plate and set aside.
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18
In a small bowl, mix the goat and mascarpone cheese, heavy cream, olive oil, shallots, chives, thyme and garlic.
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19
Season with salt and pepper.
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20
In a medium bowl, toss the frisee with the mushrooms, chervil, chives, olive oil, and lemon juice.
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21
Place a layer of the soft herb goat cheese over the tomatoes.
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22
Drizzle some of the pesto sauce over the goat cheese.
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23
Place a layer of the caramelized onions over the goat cheese and top with a puff pastry circle.
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24
Place the pans on a sheet pan and bake in the oven until the tatins are warm.
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25
Flip each pan onto the center of a plate.
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26
Using a spoon, gently tap the bottom of the pans to release the tatin.
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27
Remove the pans.
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28
Place a small mound of the frisee salad on top.
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29
Drizzle some olive oil and Pesto Sauce around the plate.
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30
Garnish with some cherry tomato halves, if desired
