Barefoot Bloggers: Tomato and Goat Cheese Tarts

Today's recipe from "Barefoot Bloggers" is Ina Garten's Tomato and Goat Cheese Tarts. This recipe was chosen by Anne of Anne Strawberry. and is from Ina's Barefoot Contessa at Home cookbook. It looks elegant and is easy and delicious! This would be a great appetizer or first course. Using frozen puff pastry made it really easy--Ina herself even admits that "pastry still makes me anxious" and that when she "discovered frozen puff pastry, it was such a relief." If it's good enough for Ina, it's probably good enough for you and me! Ina also suggests this tart for an elegant lunch.

TOMATO AND GOAT CHEESE TARTS
from Barefoot Contessa at Home

This recipe makes 4 individual tarts

INGREDIENTS

1 package (17.3 ounces/2 sheets) puff pastry, defrosted (just defrost overnight in the refrigerator)
Good olive oil
4 C thinly sliced yellow onions (2 large onions)
3 large garlic cloves, cut into thin slivers
Kosher salt and freshly ground black pepper
3 T dry white wine
2 t minced fresh thyme leaves
4 T freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
4 ounces garlic-and-herb goat cheese (Ina recommends Montrachet)
1 large tomato, cut into 4 (1/4-inch-thick) slices
3 T julienned basil leaves

DIRECTIONS

Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.

Preheat the oven to 425ºF.

Heat 3 T of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 t salt, 1/4 t pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.

Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. 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.

Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.

Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.

Barefoot Bloggers: Chicken Piccata

The latest recipe from "Barefoot Bloggers" features Ina Garten's Chicken Piccata. I am weeks late on the last recipe, Meringues Chantilly, but it is coming soon. The current recipe was chosen by Lindsey of Noodle Nights and Muffin Mornings. This recipe is from Ina's Barefoot Contessa at Home cookbook and it is a keeper! I actually have made this before, following Ina's instructions to the letter. I liked it but found the sauce not "saucey" enough--in other words, there wasn't enough sauce, and a bit too lemony, if that is possible. This time around I added about a 1/2 cup or so of chicken broth at the same time as the wine. I also added some capers at the end or, in the words of Boy #2, "What ARE these things???" I will definitely make this again--it is easy and delicious!

CHICKEN PICCATA
from Barefoot Contessa at Home

(This recipe makes 2 servings. Adjust quantities accordingly for more.)

INGREDIENTS

2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 C all-purpose flour
1 extra-large egg (NOTE: Ina always uses extra-large eggs--she feels they are the best value for the money)
1/2 T water
3/4 C seasoned dry bread crumbs
Good olive oil
3 T unsalted butter, room temperature, divided
1/3 C freshly squeezed lemon juice (2 lemons), lemon halves (scrubbed clean) reserved
1/2 C dry white wine
1/2 C chicken broth, optional (NOTE: I added this to the recipe)
sliced lemon, for serving
Chopped fresh parsley leaves, for serving (NOTE: I forgot to get parsley at the store, so mine were parsleyless)
1 T or so capers, optional

DIRECTIONS

Preheat the oven to 400˚F. Line a sheet pan with parchment paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. (NOTE: You can also ask your butcher to do this for you at the store). Sprinkle both sides with salt and pepper.

Mix the flour, 1/2 t salt, and 1/4 t of pepper in a shallow plate. In a second plate, beat the egg and 1/2 T of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures. NOTE: This works best if you use one hand only to dip the chicken in all three mixtures.

Heat 1 T olive oil in a large sauté pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.

For the sauce, wipe out the sauté pan with a dry paper towel. Over medium heat, melt 1 T of the butter and then add the lemon juice, wine, the chicken broth if you are using it, the reserved lemon halves, 1/2 t salt, and 1/4 t pepper, and capers if you like. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 T of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.