Unfold a sheet of pastry; lightly floured surface, roll to 11 x 11 square.
Use a 6 inch saucer, cut out 2 circles. Discard the scraps. Repeat for 2nd
sheet. Place the 4 circles on 2 sheet pans lined with parchment paper, put in
fridge.
Preheat oven to 425F
Heat 3 tbsp oil in a large skillet. Add onions and garlic. Sauté 15 minutes,
stirring often until all the moisture is gone. Add 1/2 tsp salt, 1/4 tsp pepper,
the wine, and thyme; cook another 10 minutes until lightly browned. Remove from
heat.
Use a paring knife, score a 1/4 inch wide border on each round of pastry dough.
Prick the pastry with a fork inside the score lines (to prevent puffing).
Sprinkle 1 tbsp. grated parmesan on each round, inside the border.
Place 1/4 of the onions on each, inside the border. Crumble 1 oz. goat cheese on
top of the onions. Place tomato slice in the center of each tart. Brush the
tomato with olive oil. Sprinkle with basil, salt, and pepper. Lastly, scatter 4
or 5 shards of parmesan cheese on each tart.
Bake 20-25 minutes until golden brown.