Sweet Maui Onion and Goat Cheese Tart
By Chef Jason Giles, Portola Plaza Hotel, Monterey, CA

Chef Participant: Cooking for Solutions Conference 2006

Serves 6

Ingredients: (use organic when possible)
3 Sweet Maui Onions (sliced thin)
2 tbls. Olive Oil
5-1/2 oz. Goat Cheese
2-1/2 oz. Boursin Cheese
4 oz. Cream
1 Egg
1 tspn. Parsley (finely chopped)
1 box Phyllo Dough
2 oz. Butter (clarified)
TT Salt and pepper

Procedure:
1. In a saute pan, heat oil over medium-high flame, add onions and cook until golden brown. Season with salt and pepper. Set aside.

2. In the mixing bowl of an electric mixer, put both cheeses and egg in with the paddle attachment. Mix on medium speed until well combined. Slowly add the cream until mixture is smooth and has a ribbon-like consistency. Fold in parsley and season with salt and pepper. Reserve.

3. Prepare phyllo dough following the manufacturer's directions. Layer 6-7 sheets with clarified butter and cut into 6 equal pieces. Put squares into a greased muffin tin. Pour cheese mixture into the center of the phyllo cups. Bake at 375† F for 12 minutes or until edges of pastry are golden brown. Remove from oven and let stand for 5 minutes. After slightly cooled, remove from muffin tin.

Compote
Ingredients:
1/4 cup Dried Cherries
1/4 cup Dried Apricots (diced)
2 cups Port Wine
1/2 cup Sugar

Procedures:
Place all ingredients into a heavy-bottom sauce pan and simmer on medium-low heat until liquid has begun to thicken and medium-sized bubbles form. Remove and cool to room temperature.

To Serve:
Put a small spoonful of the caramelized onions in the center of the tart with a small scoop of the fruit compote. Serve warm. Tarts can be stored for up to 2 months in the refrigerator in an airtight container.

They can be reheated by placing them into a 300† F oven for 5-6 minutes.