Onion, Anchovy, and Olive Pie
Appetizers • French
Description
Onion, Anchovy, and Olive Pie
Ingredients
- Olive Oil 5 tablespoons
- Onion 30 oz
- Parsley 4 stalks
- Black Cumin (Cumin) ¼ teaspoon
- Bay leaf ½ piece
- Garlic 2 cloves
- Salt ½ teaspoon
- Ground Black Pepper a pinch
- Ground clove a pinch
- Anchovy fillet 8 pieces
- Shortcrust Cake Mix 10 oz
- Olives stuffed with lemon 16 pieces
Step-by-Step Guide
Step 1
Heat 4 tablespoons of olive oil in a large skillet over medium heat. Add finely chopped onion, unpeeled garlic cloves, 0.5 teaspoons of salt, and wrap the parsley, bay leaf, and cumin in a piece of cheesecloth. Sauté for 30 minutes.
Step 2
Slightly reduce the heat and cook for another 30 minutes, stirring constantly, until the onion is very soft and light brown.
Step 3
Remove from heat and extract the cheesecloth pouch and garlic. Add black pepper and cloves. Let cool.
Step 4
Preheat the oven to 390°F. Place the pastry in a round baking dish and prick it in several places with a fork. Bake in the oven for about 15 minutes until cooked and golden brown. Let cool.
Step 5
Spread the filling over the cooled base. Smooth it out and arrange the anchovies and olives beautifully on top. Drizzle with the remaining olive oil and bake for 15 minutes until the filling is heated through.
Step 6
Carefully transfer the pie to a plate and serve.
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