2 Medium-size red onions;
-unpeeled, each cut
; into 12 wedges
3 tb Olive oil
1 Sheet frozen puff pastry;
-(half of 17
; 1/4-ounce package),
; thawed
1 lg Egg; beaten to blend
8 oz Soft fresh goat cheese;
-(such as Montrachet)
1/4 c Purchased pesto
1/4 c Whipping cream
3 tb Chopped fresh basil
Preheat oven to 400F. 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 400F. Roll out pastry on lightly floured surface to
14×11-inch rectangle. Trim edges to even. Cut 1/2-inch strip from each side
of pastry, forming 13×10-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 350F.
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.
Serves 10.
Yields
1 servings