Ingredients: |
Ingredients: 2 medium red onions, unpeeled, each cut into 12 wedges
3 T olive oil
1 sheet frozen puff pastry, thawed
1 beaten egg
8 oz goat cheese
¼ cup pesto
¼ cup heavy whipping cream
3T chopped fresh basil
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Directions: |
Directions:Preheat oven to 400º. Toss onion wedges with oil and season with salt and pepper. Arrange in a single layer on a foil-lined cookie sheet. Bake until tender and bottom of onions are golden, about 25 mins. Cool. (Can be made 1 day ahead)
Preheat oven to 400º. Roll out pastry on a lightly floured surface to a 14" x 11" rectangle. Trim edges to even. Cut ½" strip from each side of pastry forming a 13" x 10" rectangle. Reserve strips. Transfer pastry to a large cookie sheet. Brush edges with some beaten egg; reserve remaining egg. Place strips on the edge of tart creating a border. Trim strips if needed and press gently to adhere. Pierce bottom of pastry several times with a fork. Bake until edges puff and pastry is golden brown, about 15 minutes. Using a metal spatula, loosen pastry from baking sheet. Cool completely on baking sheet. Reduce oven temperature to 350º .
Stir cheese, pesto, cream and 2T basil in medium bowl until smooth. Season with salt and pepper. Mix in remaining egg. Spread cheese mixture evenly over bottom of crust. Remove peel and stem end of roasted onions. Fan wedges, golden brown side up, over cheese mixture.
Bake tart until crust is brown and cheese appears set, about 20 minutes. Transfer baking sheet to cooling rack and cool tart to room temperature. Sprinkle tart with remaining 1T basil an cut into squares to serve. |
This recipe for Red Onion, Goat Cheese and Basil Tart is from