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Onion tart is a winner

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Star-Bulletin

Kristine Snyder's onion-stuffed puff pastry won the top amateur prize at the Maui Onion Festival cookoff at Whalers Village on Maui Saturday.

The professional category was won by Chef Ivan Pahk of Sansei Seafood Restaurant and Sushi Bar, for an opakapaka dish.

OVEN-ROASTED MAUI ONION TART

6 medium Maui onions
3 tablespoons olive oil
2 cloves garlic, minced
3 tablespoons cream
1 teaspoon minced fresh basil
Salt and freshly ground pepper
1 egg
1 tablespoon water
1 sheet frozen puff pastry, thawed according to manufacturer's directions

Preheat oven to 425 degrees. Peel and trim onions.

Slice 3 of the onions thinly. Heat 1 tablespoon olive oil over medium-low heat. Add onions and garlic, sauteing 1 minute. Cover and cook until tender, about 10 minutes, stirring occasionally. Season with salt and pepper. Stir in cream and cook uncovered 3 minutes, until some liquid has evaporated. Stir in basil and cool. Adjust seasonings if necessary. (Can be stored, refrigerated, at this point.)

Cut remaining onions lengthwise into 8 wedges, 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 18 minutes. Cool.

Mix egg with water. On a lightly floured surface with a floured rolling pin, roll out pastry into an 11-1/2 inch square. Cut pastry into a round, using an inverted 11-inch metal tart pan as a guide. Place pastry in tart pan and brush bottom with egg mixture. Place tart pan on a baking sheet and refrigerate until firm, about 10-15 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 oven 20 to 25 minutes, until golden. Serves 4.

Nutritional information unavailable.

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