Red Onion and Goat Cheese Tart
If you have to take an appetizer to a party, this one is always a hit.
2 medium red onions, unpeeled, each cut into 12 wedges
3 tablespoons olive oil
1 sheet frozen puff pastry, thawed
1 large egg, beaten
8 ounces soft fresh goat cheese
¼ cup purchased pesto
¼ cup whipping cream
3 tablespoons chopped basil
Preheat oven to 400 degrees.
Line a jelly roll pan with foil and spray with Pam. Toss onion wedges with oil in medium bowl. Season with salt and pepper. Arrange onions in a single layer on baking sheet. Bake until bottoms of onions are golden and onions are very tender, about 20 minutes. Remove from oven, and cool. (This step can be done a day ahead. Cover and let stand at room temperature).
Preheat oven to 400 degrees.
Roll out pastry on lightly flowered surface to a 14 x 11-inch rectangle. Trim edges even. Cut ½ strip from each side of pastry, forming a 13 x 10-inch rectangle; reserve strips. Transfer pastry rectangle to another heavy large banking sheet. Brush edges with some of beaten egg; reserve remaining egg. Place strips on edges of tart, creating a border. Trim strips; press gently to adhere. Pierce bottom of pastry several times with fork. Bake until edges puff and pastry is pale golden brown, about 15 minutes. Transfer baking sheet to rack. Using metal spatula, loosen pastry from baking sheet. Cool completely on sheet.
Reduce oven temperature to 350 degrees.
Stir cheese, pesto, cream and tablespoons basil in medium bowl until smooth. Season with salt and pepper. Mix in remaining beaten egg. Spread cheese mixture evenly over bottom of crust. Remove peel and stem from 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 rack and cool tart to room temperature.
Sprinkle tart with remaining basil. Cut into squares.
2 medium red onions, unpeeled, each cut into 12 wedges
3 tablespoons olive oil
1 sheet frozen puff pastry, thawed
1 large egg, beaten
8 ounces soft fresh goat cheese
¼ cup purchased pesto
¼ cup whipping cream
3 tablespoons chopped basil
Preheat oven to 400 degrees.
Line a jelly roll pan with foil and spray with Pam. Toss onion wedges with oil in medium bowl. Season with salt and pepper. Arrange onions in a single layer on baking sheet. Bake until bottoms of onions are golden and onions are very tender, about 20 minutes. Remove from oven, and cool. (This step can be done a day ahead. Cover and let stand at room temperature).
Preheat oven to 400 degrees.
Roll out pastry on lightly flowered surface to a 14 x 11-inch rectangle. Trim edges even. Cut ½ strip from each side of pastry, forming a 13 x 10-inch rectangle; reserve strips. Transfer pastry rectangle to another heavy large banking sheet. Brush edges with some of beaten egg; reserve remaining egg. Place strips on edges of tart, creating a border. Trim strips; press gently to adhere. Pierce bottom of pastry several times with fork. Bake until edges puff and pastry is pale golden brown, about 15 minutes. Transfer baking sheet to rack. Using metal spatula, loosen pastry from baking sheet. Cool completely on sheet.
Reduce oven temperature to 350 degrees.
Stir cheese, pesto, cream and tablespoons basil in medium bowl until smooth. Season with salt and pepper. Mix in remaining beaten egg. Spread cheese mixture evenly over bottom of crust. Remove peel and stem from 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 rack and cool tart to room temperature.
Sprinkle tart with remaining basil. Cut into squares.
