Sunday, October 25, 2009

RECIPE: Red Onion, Goat Cheese and Basil Tart


2 medium-size red onions, unpeeled, each cut into 12 wedges

3 tablespoons olive oil

1 pre-made pie shell (frozen or homemade)

1 large egg

8 ounces goat cheese

1/4 cup pesto (purchased or homemade)

1/4 cup whipping or heavy cream

3 tablespoons chopped fresh basil


1. 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.)

2. Reduce oven temperature to 375°F.

3. Stir cheese, pesto, cream and 2 tablespoons basil in medium bowl until smooth. Season with salt and pepper. Mix in 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.

4. Bake tart until crust is brown and cheese appears set, about 25-35 minutes. Transfer baking sheet to rack and cool tart to room temperature.

5. Sprinkle tart with remaining 1 tablespoon basil. Slice and serve.

Contributed by Stephanie Leonard

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