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Thank you SO much for watching! Please Don’t forget to RATE COMMENT AND SUBSCRIBE! THANK YOU! www.chefshauniece.com Twitter@ShaunieceCooks Recipe: What you’ll need: (This makes6-8 tarts) 1 package of Pepperidge Farm puff pastry sheets 2 large ripe tomatoes cut into 1/4in slices 1/2 cup of goat cheese 1/2 cup of freshly grated Parmesan cheese 1 large yellow onion thinly sliced 2 large cloves of garlic thinly sliced 1 tablespoons of thyme leaves sea salt and freshly cracked pepper 1/4 cup of thinly sliced basil Olive oil Here’s How to Make it: Preheat oven to 425 degrees F First saute you onions in about 3 tablespoons of olive oil, on medium low heat, stirring occasionally to make sure they’re not burning. About 20 minutes In the meantime, roll out each sheet of puff pastry into an 11in by 11in square. Using a round object about 5in in diameter, cut out 8 rounds. Using smaller round object as a guide and a sharp paring knife, score a 1/4-inch-wide border inside 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. Set aside To the caramelizing onions add the garlic and thyme. Cook until garlic is soft.. Divide the onion mixture evenly on top of the tarts. Top with goat cheese, tomato, salt and pepper, basil and more Parmesan (if preferred). Bake for 20 to 25 minutes or until edges are puffed up and golden brown. Enjoy! (recipe courtesy of Ina Garten, Food Network)