EPISODE 7: FINGER LAKES EAST

MAPLE GLAZED ONION AND LIVELY RUN GOAT CHEESE TART

Maple Glazed Onions
2 white onions
2 tbls. unsalted butter
1/4 cup pure maple syrup

In a large sauté pan melt butter, add onions and cook over medium low heat until soft and beginning to brown, 10-15 minutes. Add maple syrup, stir and continue to cook 3-4 minutes. Remove from heat and allow to cool.

Crust
1 1/2 cups A.P. flour
7 tbls. cold unsalted butter, cubed
pinch of salt
3-4 tbls. cold water

To make the dough, put the flour, butter, and salt in a food processor and, using the pulse button, process until the butter is broken down (about 5-10 pulses). Add 3 tablespoons cold water and pulse just until the mixture forms coarse crumbs; add 1 more tablespoon if necessary, but do not do more than 10 pulses.

Transfer the dough to a sheet of parchment paper; form into a ball, and flatten to a disk.
Wrap in the paper and refrigerate for 30-60 minutes.

Roll out the dough on a floured work surface to a disk slightly larger than the tart pan. Carefully transfer the dough to the pan, patching any holes as you go, and pressing gently into the sides. To trim the edges, roll a rolling pin over the top, using the edge of the pan as a cutting surface, and letting the excess fall away. Tidy up the edges and refrigerate until firm, about 30-60 minutes.

Prick the dough all over, line with the parchment paper, and fill with beans or weights. Bake in a preheated oven at 400°F for 15 minutes, then remove the paper and weights and bake until just golden, 10-15 minutes more. Let the tart crust cool slightly before filling. Do not turn off the oven

Filling
9 oz. lively run goat cheese
1 cup creme fraiche
3 egg yolks
3 egg whites, whipped to stiff peaks
2 cups maple glazed onions
1 tbls. chives
salt and pepper to taste

In the bowl of an electric mixer with a paddle attachment, add goat cheese, creme fraiche, and egg yolks. Blend until well combined. Then slowly add whipped egg whites until well combined. Remove bowl from mixer, using a rubber spatula fold in the onions and chives. Season with salt and pepper. Pour filling into tart shells and bake in a 400 degree oven 15-20 minutes of until golden brown.

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