Goat Cheese-Basil Tart

Goat Cheese –Basil Tart

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

3 T. olive oil

1 sheet frozen puff pastry (half of a 17 1/4 ounce package) thawed

1 large egg, beaten to blend

8 ounces soft goat cheese (such as Montrachet)

1/4 cup pesto (purchased or homemade)

1/4 c. whipping cream

3 T. chopped fresh basil

Preheat oven to 400 degrees. 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 degrees. Roll out pastry on lightly floured surface to 14 x 11 inch rectangle. Trim edges to even. Cut 1/2 inch strip from each side of pastry, forming 13 x 11 inch rectangle; reserve strips. Transfer pastry rectangle to another heavy large baking. Brush edges with some of the 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 temp. to 350 degrees.

Stir cheese, pesto and 2 T. 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 sets, about 20 minutes. Transfer baking sheet to rack and cool tart to room temperature.

Sprinkle tart with remaining 1 T. basil. Cut into squares.