Description
Autumn has graced us with a bountiful harvest, so is a sin not to take advantage of its fragrant fruit. Enjoy delicious variant of the pie with tomatoes and Golden caramelized onions.
Ingredients
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Flour
250 g
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Butter
140 g
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Salt
1 pinch
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Water
30 ml
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Olive oil
3 Tbsp
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Onion
3 piece
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Sugar
1 Tbsp
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Balsamic
1 Tbsp
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Tomato
4 piece
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Spices
1 tsp
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Black pepper
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Chili
1 piece
Cooking
The baking pan diameter 26 cm made of flour, soft butter, water and salt knead firm dough. Wrap it in clingfilm and put in the fridge.
Onion cut into feathers, ie, cut the onion in half and then cutting on the ring and on the side, as if across these rings.
In a saucepan, heat olive oil and stir fry the onions for five minutes. Then add the sugar and balsamic and simmer for another 20 minutes, if necessary add a little water. The onions should become very soft. To cool down a bit.
Tomatoes cut into circles or slices. I would recommend all to take the same not round tomatoes, as I have, and oblong and cut them along the length into four pieces and spread out sideways, so their cake would fit more and be prettier to look. Fans can add spicy pepper-Chile, seeded and finely chopped.
Form grease with oil, the dough spread on the form, making bumpers, bottom, prick with a fork.
On the dough spread the onion.
On the bow to spread out in a circle tomatoes (and chili), pepper, sprinkle herbs and bake in preheated oven at 175 degrees for about 35 minutes.
Pie is especially delicious warm, but cold is good too.
Because the cake has no egg fill, which binds the stuffing, the onions, of course, falls out of the pie, but it just gives it a rustic simplicity and charm. Bon appetit!
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