Rec: Red Onion, Goat Cheese And Basil Tart

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* Exported from MasterCook *

 

Red Onion, Goat Cheese And Basil Tart

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Bonus: Bon Appetit Sherilyn

1 August 99

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Medium red onions -- unpeeled, each cut

into 12 wedges

3 Tablespoons olive oil

1 Sheet frozen puff pastry -- thawed

1 Large egg -- beaten to blend

8 Ounces soft fresh goat cheese -- (such as Montrachet)

1/4 Cup purchased pesto

1/4 Cup whipping cream

3 Tablespoons chopped fresh basil

 

1 sheet pastry is half of 17 1/4-ounce package.

 

Since the crust is made with purchased puff pastry, this delightful

savory tart

comes together easily.

 

Preheat oven to 400°F. Oil heavy large baking sheet. Toss onion wedges

with oil

in medium bowl. Season with salt and pepper. Arrange onions in single

layer on

baking sheet. Bake until bottoms of onions are golden and onions are

very

tender, about 25 minutes. Transfer sheet to rack; cool. (Can be made 1

day ahead

.. Cover and let stand at room temperature.)

Preheat oven to 400°F. Roll out pastry on lightly floured surface to

14x11-inch

rectangle. Trim edges to even. Cut 1/2-inch strip from each side of

pastry,

forming 13x10-inch rectangle; reserve strips. Transfer pastry rectangle

to

another heavy large baking sheet. Brush edges with some of beaten egg;

reserve remaining egg. Place strips on edges of tart, creating border.

Trim strips; press gently to adhere. Pierce bottom of pastry several

times with fork. Bake until edges puff and pastry is 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°F. Stir cheese, pesto, cream and 2 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 end 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 1 tablespoon basil. Cut into squares.

10 Servings

Bon Appétit

June 1995

 

REG shared by Sherilyn Schamber - Bonus and on Veg-Recipes 9/99

Cooking Information Center and Recipe Exchange Group (REG)

http://home.inreach.com/sherilyn/cic.htm

 

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