An open onion pie is a favourite for young and old, especially for people who are fasting.
Materials for 8-9 servings:
For the puff pastry
180 gr. strong flour
20 ml of extra virgin olive oil
70 ml of water
1 tsp. sweet red wine vinegar
½ tsp. sweet salt
For the filling
1 kilo of onions cut into rings
Four tsp. of extra virgin olive oil
Two tsp. of balsamic vinegar
One bunch of chopped mint
1 tsp. dried thyme
½ tsp. dried basil
1/3 tsp. cumin powder
½ tsp. bukovo hot red pepper
salt, freshly ground pepper
olive oil for greasing the puff pastry sheets
Procedure
Step 1
Dough: Knead all the ingredients for the dough in a large bowl, cover with plastic wrap and let it rest for 1 hour.
Step 2
Filling: In a large pan, sauté the onions with olive oil, add salt and cook for about 15 minutes on low heat until they caramelise.
Step 3
Remove and immediately add the balsamic vinegar, herbs, cumin, salt, and pepper. Leave the filling aside and open the puff pastry sheets.
Step 4
Divide the dough into two parts, sprinkle it with enough starch and with the rolling pin, open two sheets for a 24 cm pan.
Step 5
Lay the two puff pastry sheets on the baking sheet sprinkled with olive oil, leaving their edges sticking out. Spread the onion filling and close the puff pastry sheets towards the centre, leaving them open.
Step 6
Grease the rest of the surface and bake in a well-preheated oven at 180°C, in the low position of the oven, for 50'-60'. Serve the onion pie with balsamic vinegar and mint leaves.
The recipe first appeared in Olive Magazine. Translated by Paul Antonopoulos.