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Prep Time: 50 Minutes Cook Time: 25 Minutes |
Ready In: 75 Minutes Servings: 16 |
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I've been delighted with the Georgia-grown Vidalia onions ever since I moved here more than 35 years ago. Paired with basil and goat cheese, this appetizer pizza is always well received.Carol Jordan, Lawrenceville, Georgia Ingredients:
1 whole garlic bulb |
3 tablespoons olive oil, divided |
2 pounds sweet onions, sliced |
1 tablespoon balsamic vinegar |
1-1/2 cups king arthur unbleached all-purpose flour |
3/4 cup cold butter, cubed |
1/4 teaspoon salt |
filling: |
10 ounces fresh goat cheese |
3 eggs |
1 teaspoon minced fresh parsley |
1/2 teaspoon salt |
1/4 teaspoon coarsely ground pepper |
3/4 cup shredded parmesan cheese, divided |
1 cup minced fresh basil |
Directions:
1. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with 1 tablespoon oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened.
2. Meanwhile, in a large skillet, cook onions and vinegar in remaining oil over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently. Set aside.
3. Cool the garlic for 10-15 minutes. Squeeze softened garlic into a food processor; add the flour, butter and salt. Cover and process until mixture resembles coarse crumbs. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with a removable bottom. Bake at 350° for 15 minutes.
4. In a food processor, combine the goat cheese, eggs, parsley, salt and pepper; cover and process until blended. Sprinkle 1/2 cup Parmesan cheese into crust; top with basil. Spread goat cheese mixture into crust.
5. Arrange onions over top; sprinkle with remaining Parmesan cheese. Bake for 25-30 minutes or until set. Yield: 16 servings.
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