Maui Onion Tarts|
Chef Troy N. Thompson of Jer-ne Restaurant + Bar at
The Ritz-Carlton - Marina del Rey, CA
Adapted by StarChefs
Yield: 6 Servings
- 5 medium Maui onions, finely diced
- 4 ounces unsalted butter
- 1 cup heavy cream
- 2 whole eggs
- 1 egg yolk
- 9 sheets phyllo dough
- 3 ounces clarified butter
- ½ ounce cumin seed
- Salt and pepper
Preheat oven to 400°F. In a medium saucepan slowly sauté
the onions in the butter over medium heat, until translucent and
tender. Onions should not brown at all. Add salt, pepper and heavy
cream and simmer for about five minutes. Remove saucepan from heat.
Add the eggs and yolk one at a time, whisking quickly after each
addition. Allow mixture to sit for five minutes, then pour into
a bowl and cool.
Brush the phyllo sheets one at a time with the clarified butter.
Butter sheets completely on both sides, with the exception of the
final sheet. As you finish buttering each sheet, layer them on top
of each other on a table. Remember not to butter the top of the
final sheet. When all layers of the phyllo sheets have been buttered,
cut 24 circles out of the layered sheets with a four-inch round
circle cutter. In a small, muffin tin with 12 (one-ounce) cups,
place one phyllo circle in each space, forming a cup. Place a quarter-ounce
of onion mixture in the phyllo cups and sprinkle with cumin seed.
Bake for 10 –12 minutes or until golden brown.
A French sparkling wine such as the Lucien Albrecht Cremont