Ingredients

• 1 package (17.3 ounces/2 sheets) puff pastry, defrosted
• Good olive oil
• 1 medium onion cut roughly
• 2 large garlic cloves, cut into thin slivers
• Sea salt and freshly ground black pepper
• 2 teaspoons minced fresh thyme leaves
• 4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
• 2 ounces garlic-and-herb goat cheese
• 2 1 inch tomatoe slices/ one whole slices and cut the other slice in 4 halfs
• 2 tablespoons  fresh organic parsley

Directions

Unfold a sheet of puff pastry on a lightly floured surface. Using a 6-inch wide saucer or other round object as a guide, cut 1 circle from the sheet of puff pastry. Put the scrapes in a freezer bag and use later. Place the pastry circle on 1 sheet pan lined with parchment paper and refrigerate until ready to use.

Preheat the oven to 425 degrees F.

Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 10  minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and thyme and continue to cook for another 5 minutes, until the onions are lightly browned. Remove from the heat.

Using a sharp paring knife, score a 1/4-inch-wide border around  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 the onion mixture on the 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 and the halfs around the whole slice. Brush the tomatoes lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on the tart.

Bake for 15  minutes, until the pastry is golden brown.  Serve hot or warm.

This recipe was inspired by Ina Garten from Barefoot Contessa.

Herb Salad and Strawberry Balsamic Glaze Dressing

Easy get a bag of organic Herb Salad from your grocery store

Now the glaze.

Ingredients:

• 1 cup of balsamic vinegar (organic)
• 2 tbs of organic cane sugar
• 6 medium organic strawberries cut in half
• Parmesan shavings for garnish

Put all ingredients in a sauce pot and let simmer on medium low for about 20 minutes or until it starts to have a syrup consistency.

Once you have made the glaze let it cool. Pour cooled glaze in a blender and puree the glaze until the strawberries are completely pureed. Pour in a dressing container. Drizzle over the salad and cut parmesan shavings over top ( optional)