Friday, July 11, 2014

Red Onion, Blueberry and Pesto Tart and All's Well


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
Serves: 6-8
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

Directions:
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 14x11 inch rectangle. Trim edges nice and straight. Cut 1/2 inch strip from each side of pastry forming a 13x10 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.

Other Great Summer Appetizers
Caesar Salad Crostini and 4 Others
Saigon Crunch Chex Mix
Buttery Garlic Parmesan Potato Chips
Hummus
3 Assorted Mezze
White Beans and Red Peppers

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26 comments:

  1. After we sold our house in Tampa several years ago, and before we decided where we wanted to live permanently, we rented a house in a 55+ community for a year. Those can be really nice! (I'm assuming that's what you mean by a senior living community -- there are loads of them in Arizona.) Anyway, love this tart! I often combine red onion and goat cheese, but not pesto. Definitely want to try this -- thanks.

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    1. I think they will like it, but it is very hard knowing this might be their last place. And seeing what they are moving from is tough, as it held many memories for us, too. Thanks, John.

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  2. That's a very beautiful and delicious onion tart. I love the addition of blueberries there. Now all I need is a glass of well chilled German Riesling..
    Have a good time in Phoenix!
    Angie

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    1. Riesling would be perfect. We had this with a Rose! Thanks, Angie!

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  3. I need an appetizer to share with company tomorrow and this fits the bill perfectly. I like the ease of the puff pastry too. Hope your trip goes well!

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    1. Hope you like it, Holly! We really enjoyed it but I would have to say that about most anything with cheese and puff pastry!

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  4. Good luck with the whole downsizing project. Getting rid of material things is a very good thing. It just makes life easier. Good luck to you and your parents. Now on to this tart, it is so pretty and gorgeous flavours going on as well. This would b lovely to serve for any gathering.

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    1. Thanks, Bam. Downsizing can be very therapeutic, but also hard in the memories it stirs up. I think they will be OK, though. This is a delicious tart!

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  5. You have a BIG project ahead of you in addition to the emotional content of your parents transitioning to a new phase of life. Well it is less 'stuff' they have to be responsible for and I am sure when it's all said and done, they will feel lighter about life in general. Very interesting combo of ingredients I like mixing fruit with onions and other surprising flavors. I think they pair well together.

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    1. You are right on all counts, Carol. And I hope so! I've never seen my parents feel light about anything! The oregano, blueberries and onions were perfect together. Thanks!

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  6. Glad to hear that all is well, Abbe. Have a great time in Phoenix!

    That tart looks so pretty! ❤

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  7. wow, nice creamy, savoury with a little sweet caramelized onion hint!!!
    superb!!!

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  8. Very colourful bake, dear! Looking at the ingredients, it looks very healthy too.

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    1. Thanks, Shirley! I'm not sure puff pastry falls into the healthy category, but it sure is good!

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  9. This is lovely indeed. I love tarts and my kids go ga ga over savoury tarts! This looks real yum.

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    1. I love it when my kids go gaga! Enjoy, Purabi! And thanks!

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  10. What a healthy and addictive tart, it looks delicious :D

    Cheers
    Choc Chip Uru

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  11. This looks wonderful Abbe. Good luck on your moving of the parents. I know you will at least enjoy the time with them. Glad your son landed safely. What an adventurous heart!

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    1. Oh, Tricia-an adventurous heart indeed! It will take a few months to get them moved but it has started. And it is hard. But it will get done! Thanks for you thoughts.

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  12. Okay, without the red onions, this looks like a perfect summer dinner! And no, my husband wouldn't touch it with a 10 foot pole, but I will put it on the menu for a night when he doesn't have an appetite. Hugs! Glad Alex made it there safely!

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    1. Biz, I know you know that you could use whatever you want, besides onions. And truly-I hope he gets his appetite back soon.He is safe. Now what's next?!

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