I started out making this tart with leeks, but then I changed the recipe to include caramelized Maui onions instead, to give it more island flavor. Basically, I'm a fan of savory cheesecakes. It's another one of those dishes that was on our menu for years; and we created an uproar with our customers every time we tried to take it off. This tart is especially tasty garnished with fried onion rings.
1 pound cream cheese, at room temperature
1/2 pound fresh goat cheese, at room temperature
1/2 cup heavy cream
2 teaspoons ground nutmeg
2 tablespoons chopped fresh chives
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
l tablespoon unsalted butter
1 large Maui onion, thinly sliced
1 prebaked savory 10-inch tart shell
6 tomatoes (about 8 pounds), seeded and peeled
To prepare the filling, in a food processor, combine the cream cheese and goat cheese and pulse until smooth. Add the eggs, one at a time, pulsing after each addition. Add the cream, nutmeg, chives, salt, and pepper and pulse to blend.
In a sauté pan, melt the butter over medium heat. Add the onion and cook, stirring occasionally, for about 15 minutes, until caramelized. Remove from the heat and allow to cool. Meanwhile, preheat the oven to 350 degrees F.
Spread the onions evenly in the bottom of the tart shell. Pour the cheese mixture over the onions. Bake for about 45 minutes, until set in the center. Allow to cool.
To prepare the coulis, quarter the tomatoes lengthwise and place in the basket of a pasta pot. Cover the bottom of the pot with 2 cups mesquite wood chips. Place the basket in the pot and cover the pot with aluminum foil. Punch holes in the foil. Set the pot over medium heat and smoke for 10 minutes. Turn off the heat and allow to sit, covered, for 10 minutes longer. Transfer the tomatoes to a food processor or blender and purée. Place the purée in saucepan over medium heat and reduce, stirring occasionally, for about 15 minutes, until thick. Season with salt and pepper.
Cut the tart into 8 wedges and place on individual plates. Using a ladle, spoon the sauce on each plate and top with a wedge of tart.
The Hali'imaile General Store Cookbook:
Home Cooking from Maui
By Beverly Gannon with Bonnie Friedman
Ten Speed Press, February 2001
Hardcover, $ 35.00
224 pages, full-color photographs
Recipe reprinted by permission.
This page created April 2001
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