Tomato & Goat Cheese Tarts

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Well she did it again….Ina rocked my world. Does this woman EVER Ago wrong??

Let’s review some facts. I don’t like goat cheese. I’m not a huge fan of whole tomatoes (even when they’re smothered in cheese), and I don’t like goat cheese. Well I will never utter the above statement again.

These are easy, damn delicious and they look stunning!!!

First up, caramelize the onion and garlic, over medium-low heat. This is going to take a while (at least double the time suggested in the recipe). It has to be slow and low so as not to burn the garlic.
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Next, take the thawed puff pastry and gently unfold it. Flour your surface and roll it out, maybe two or three passes. You don’t want it too thin.

Take a small saucer or metal ring to make nice, even circles in the dough. With a six inch ring, I managed to make 8 small discs from the two sheets of puff pastry,

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Next, score (without cutting all the way through!) the dough, to create a 1/4″ border. Use a fork to poke holes inside the border.

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This is done so the edges will puff up around the filling.

Spread the onion and garlic mixture, add the goat cheese (garlic and herb highly recommended), place a single tomato slice in the center, brush with olive oil, add shaved parm and top with basil.

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Bake them up and enjoy! Foolproof and insanely tasty!

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http://www.foodnetwork.com/recipes/ina-garten/tomato-and-goat-cheese-tarts-recipe.html#lightbox-recipe-video

Be sure to watch the video and here are some helpful tips, when dealing with puff pastry.
http://www.epicurious.com/articlesguides/howtocook/primers/frozen-puff-pastry-recipes-tips

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