Burnt onion pie

Food that can be eaten standing up at a cocktail party, on the rail in a race, hot for dinner or cold for lunch – that is what we are on about.

This vegetarian beauty is a dead set winner. But it takes some time to put together. But if you were in a hurry, then store bought puff pastry in a muffin tin would give you a quick, perfect #railmeat meal or workday lunch food!

INGREDIENTS:

Filling:

  • 2 tablespoons of anchovy paste ** refer below
  • 130ml olive oil
  • 6 large onions, sliced thinly
  • Lots of Black pitted olives
  • Herbs, generally thyme, rosemary, bay leave, parsley, or whatever you have got…..

DOUGH:

  • 125ml milk
  • 30g dried yeast
  • 60ml olive oil
  • 300g plain flour

METHOD:

For the dough, add the milk, yeast and olive oil in a bowl and mix. Add the flour, and combine with a fork until it is a rough dough. Using your fingers, press out into a tart tin. Spread the anchovy paste onto the base of the tart, and cover with a tea towel and let to stand for half an hour.

Heat a large frying pan on medium heat. Add the olive oil, onion and garlic, herbs and lots of black pepper. Let the onion sit in the pan until brown and caramelised (say five minutes) and then turn. Then let sit for five, and turn, and then two more times, until it is is quite brown. Spoon the onions onto the base.

Bake for 25-30 minutes until the base is brown. Cover the tart with foil if it is going to brown. Throw the olives on top and then let to cool on a wire rack. Serve hot or cold.

ANCHOVY PASTE:

  • 60g anchovies
  • 1 clove garlic.
  • 1 sprig thyme (or 1/4 teaspoon dried)
  • 1 teaspoon mustard (Dijon-style)
  • 1 tablespoon vinegar (red wine)
  • Black pepper (to taste)
  • 1/2 cup olive oil (virgin)

Put all of the above in a food processor and whiz till a rough paste.

 

 

3 thoughts on “Burnt onion pie

    1. Thanks for the comment. It’s really more of a caramelised onion tart, but like with French onion soup, the further you cook the onions, the more intense the flavour. Secret is to cook slowly so they don’t actually burn but just get darker and sweeter over time.

      Liked by 1 person

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