Description
This summery tart made with fresh lemon oregano pesto from the garden is a perfect appetizer or a light summer supper.
Ingredients
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
Instructions
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.