Aloha Friday Recipe: Roasted Maui Onion Tart

July 18th, 2008

7 medium Maui onions
3 Tbs. olive oil
2 cloves garlic, minced
3 Tbs. cream
2 tsp. minced fresh basil
salt and freshly ground black pepper
1 sheet frozen puff pastry, thawed according to manufacturer’s directions
1 egg
1 Tbs. water

Preheat oven to 325 degrees. Peel and trim onions.
Slice 4 of the onions thinly. Heat 1 Tbs. olive oil in a large non-stick skillet over medium heat. Add onions and minced garlic, sautéing one minute. Reduce heat, cover and cook until tender, about 15 minutes, stirring occasionally. Remove cover and season with salt and pepper. Stir in cream and cook an additional 5 minutes until most of the liquid has evaporated. Stir in basil and cool mixture completely. Adjust seasonings if necessary. (Can be made in advance, cover and stored in the refrigerator.)

Cut remaining 3 onions lengthwise into 8-10 wedges each, keeping wedges intact and place narrow sides up on an oiled baking sheet. Brush lightly with remaining olive oil. Season with salt and pepper and roast until tender, about 20 minutes. Cool.

Increase oven temperature to 425 degrees. In a small bowl, mix egg with water. On a lightly floured surface with a floured rolling pin, roll out pastry sheet into an 11 1/2″ square. Using an inverted 11-inch metal tart pan, cut pastry into a round.* Roll out round to increase diameter 1/2″. Place pastry in tart pan and brush bottom with egg mixture. (If pastry becomes too soft to move, chill until firm.) Place tart pan on a baking sheet and refrigerate until firm, about 10 minutes. Spread onion mixture evenly over pastry and arrange roasted onions decoratively on their sides. Season with salt and pepper and bake tart in the middle of the 425 degree oven for 20-25 minutes until golden. Garnish with additional minced basil if desired. Serves 4

*Alternatively, use four 4 or 5-inch mini tart pans.

From the Kitchen of: Kristine Snyder