Sweet Vidalia Onion Pesto By Bella Cucina

Bella Cucina Artful Foods pestos, each with its own fresh, distinct flavor profile, have enjoyed widespread success for their bright, fresh flavors and versatility.

Use their ready to eat pestos in dishes (like lasagna), antipasti (such as bruschetta) or swirled into sauces to enhance overall flavor.

Sweet Vidalia Onion Pesto features Bella's unique onion grown in their home state of Georgia where the soil yields a most distinctly sweet flavor. Use as a base topping for pizzetta, toss with pasta, currants and pine nuts, use as a filling for ravioli or lasagna or simply add mayonnaise and parmesan cheese for a simple antipasti dip with crackers. Recipe on the label for Sweet Onion and Fresh Tomato Gratin.

Each jar of Sweet Vidalia Onion Pesto by Bella Cucina contains 6 ounces (169 gr.).

Vidalia Onion and Goat Cheese Tart – Serves 8

Tart Dough

• 1 cup all-purpose flour
• 1 tsp. kosher salt
• 2 Tbsp. Parmigiano-Reggiano cheese
• 2 Tbsp. unsalted butter, cold, cut into 1-inch pieces
• 2 Tbsp. cold water

Preheat oven to 400F

In the bowl of a food processor add flour, salt and cheese. Pulse the mixture until combined. With the motor running, add the butter in pieces until the mixture is crumbly. Add the water and process just until the dough comes together, about 10 seconds.

Turn out dough onto a floured surface. Cut the dough into thirds. Roll each piece of dough into a 12-inch cylinder and line a 9 inch fluted tart pan with a removable bottom. Press the dough into the pan until the sides are about an inch thick. With a sharp knife, scrape off any excess dough from edge of tart pan. Place last piece of dough in center of tart pan. With the heel of your hand, press in the dough from the center to the edges until the bottom is evenly covered about-an inch thick. Let dough rest for about 15 minutes in the refrigerator. Prick bottom of dough with a fork and bake for 10-12 minutes or until dough is lightly golden in color. Remove from the oven and cool.

Tart Filling

• 11 oz. goat cheese, softened
• 1 6oz. jar Bella Cucina Vidalia Onion Pesto
• 2 Tbsp. Parmigiano-Reggiano cheese
• 2 Tbsp. fresh thyme leaves
• 1 tsp. kosher salt
• 1/8 tsp. freshly cracked black pepper

In a food processor combine eggs, goat cheese, pesto, Parmesan, thyme, salt and pepper until smooth and thick. Pour the mixture into a prepared tart shell. Be careful not to overfill. Bake until the top of the tart is brown and bubbly, about 20-25 minutes. The tart will continue to cook when removed from the oven. Cool slightly before serving.