So here it is, the middle of July and I am heading to Phoenix for a few hot days. And I mean hot. I hate leaving Colorado in the summer, but it has been hot, even here. My parents are downsizing and moving into a house less than half the size of what they are now in. They are moving to a senior living community and honestly, I think there should be a better name for these places. You might say I have very bittersweet emotions about this, but it is their decision and nothing can stop them now!
Needless to say they have a lot of decisions to make, and a lot of things to find homes for. Or donate. Or keep. Who knows? Which also might mean some new things for me and some things for the kids. Which also might mean that I have a lot of cleaning and disposing to do, too. Not that that’s a bad thing. Shoot-my house is still smaller than what they are moving into!I have a feeling that this will be the first trip of several, that I will have to make.
Thanks to everyone for their good wishes to Alex and also to me, on how to survive. Well, this blog is one way I survive, so thanks to everyone who reads my trivial pursuit! Alex arrived safely in Shanghai and is now brushing up his skills in a language class. What’s next, I couldn’t tell you. He hopes to find something in the wine industry and has some connections, so we will see.
Before I leave I wanted to pass this recipe your way. It is a great puff pastry tart that is perfect for a light dinner, accompanied by a salad or perhaps some gazpacho. It is also perfect for a nice appetizer when company comes. I made it for the 4th of July and brought it to my friend’s home, where it was quickly devoured. I thought it might come out red, white and blue, but because I used pesto in the filling, it didn’t remain white. I did use red onions though, and blueberries, so it was patriotic at heart.
Feel free to use whatever kind of pesto you have on hand. I used my lemon oregano pesto, which tasted great. Adjusting the toppings for your own taste is also easily done. I served this at room temperature but it smells so good when it comes out of the oven that it is hard not to dive right in. The blueberries were an after thought, but the tartness of the berries combined with the sweetness of the roasted onions, was a luscious duo. So sit back, make yourself a cocktail and have a bite or two of summer!
Red Onion, Goat Cheese and Pesto Tart
2 medium sized red onions, unpeeled, and cut into 12 wedges (You want the root end on the slices so that the onions look like fans when they are finished roasting.)
3/4 t dried oregano (optional)
3 T olive oil
1 sheet frozen puff pastry thawed (half of a 17 oz package)
1 egg, beaten to blend
8 oz soft goat cheese
1/4 c pesto – your favorite kind
1/4 c heavy whipping cream
1/2 c blueberries
Preheat oven to 400. Grease a large baking pan, or use parchment or a silpat pad. Toss onion wedges with oil in medium bowl. Season with salt and pepper. I also sprinkled the onions with 3/4 t of dried oregano, because I used oregano pesto. Arrange in a single layer on baking sheet and bake until bottoms of onions are golden and onions are soft, about 25 minutes. Cool.
Roll out pastry on lightly floured surface to a 14×11 inch rectangle. Trim edges nice and straight. Cut 1/2 inch strip from each side of pastry forming a 13×10 rectangle; reserve strips for sides. Transfer rectangle to a large baking sheet. Brush edges with some beaten egg and reserve remaining egg. Place strips on edges of tart, creating a border. Trim strips and press gently to adhere. Pierce bottom of pastry all over with a fork. Bake until edges puff, and pastry is golden, about 15 minutes. Place on rack to cool. Using a metal spatula, loosen pastry from baking sheet. Cool completely. Reduce oven temperature to 350.
Stir cheese, pesto, and cream in medium bowl until smooth. Season with salt and pepper. Mix in remaining egg. Spread cheese mixture evenly over bottom of cooled crust. Remove peel and stem end from roasted onions. Fan wedges, golden brown side up on top of cheese. Dot with blueberries.
Bake tart until crust is brown and cheese appears set, about 20 minutes. Cool in pan on rack to room temperature. Garnish with herb of your choice. Cut into squares and serve.