goat cheese and prosciutto tarts

happy super bowl sunday!  i'm not really into the game this year, but it always serves as a good excuse to gather with friends and have some yummy food!  i'm making goat cheese and prosciutto tarts to share!  what are you bringing to your super bowl gathering???  i'd love to know since i am always looking for new appetizer/small dish ideas. goat cheese and prosciutto tarts:

adapted from barefoot contessa

unfold one 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 a second pastry sheet (usually the puff pastry comes in a package of two sheets) to make 4 circles total.  place the pastry circles on two sheet pans lined with parchment paper and refrigerate until ready to use.

preheat the oven to 425 degrees.

heat 3 tablespoons of olive oil in a large skillet over medium heat and add 2 large yellow onions, thinly sliced and 3 large garlic cloves, cut into thin slivers.  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 teaspoon salt, 1/4 teaspoon pepper, 3 tablespoons dry white wine, and 2 teaspoons minced fresh 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 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 julienned fresh 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.  if eating as a main course, serve as they are.  since, i am bringing them to share, i cut them into quarters.  serve hot or warm.