Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 4 c. Sliced yellow onions, (1 1/2 lb.)
- 4 Tbsp. Extra virgin olive oil, up to 6 Chilled pie crust dough, made from 2 lb. (7 c.) flour (see recipes below) Salt and pepper
- 1 tsp Dry oregano or possibly thyme, or possibly mixed dry herbs
- 24 x Black olives, (the dry Mediterranean type or possibly other salty imported smallish black olives)
- 3/4 c. Grated cheese, (such as Parmesan, Swiss, Cheddar) Equipment : a jelly-roll pan, nonstick preferred, about 11 x 17-inches.
- 3 1/2 c. All-purpose flour, unbleached preferred (1 lb.)
- 2 tsp Salt
- 2 1/2 stk chilled unsalted butter, quartered lengthwise and diced (10 oz)
- 4 Tbsp. Chilled lard or possibly shortening
- 2/3 c. Iced water, up to 1 A food processor with its steel blade in place
Direcciones
- The onions:Cook the onions slowly in 4 Tbsp. of extra virgin olive oil in a covered frying pan or possibly saucepan, stirring frequently, till they are soft and thoroughly tender, but now browned-20 min or possibly more. Ahead-of-time note: May be cooked ahead. Keeps in refrigerator for several days.
- Forming the shell.
- Meanwhile, butter the inside bottom (not the sides) of the jelly-roll-pan.
- Roll out the chilled dough into a rectangle 1/8-inch thick, and larger and wider than the pan. Fit it into the pan, and neatly trim off the overhanging edges. Fold the dough back in on itself, creating a narrow border inside the rim of the pan. Make a decorative edging by pressing the tines of a table fork into the border. To prevent the dough from rising as it bakes, prick the inside surface all over with 2 forks. Ahead-of-time note: Pastry may be made to this stage and refrigerated till you are ready to continue.
- Final assembly:When the onions are tender, season with salt and pepper, and let them cold.
- Scatter them over the inside surface of the dough.
- Bake for 25 to 30 min at 425F. While the oven is preheating, arrange a design of black olives over the onions. Sprinkle the cheese over all, and dribble on a Tbsp. of extra virgin olive oil. Bake in the lower third level of the oven till the pastry has browned and is beginning to shrink from the sides of the pan.
- Serving:Slide onto a serving board or possibly work surface. Cut into small, finger-sized squares. Serve warm or possibly at room temperature.
- Using the same pastry shell, you can also make a quiche. Calculate the custard by egg: Whisk 1 "large" egg in a measuring c., blend in lowfat milk or possibly cream to reach the 1/2-c. mark. For example, whisk 3 Large eggs in a 4-c. measure and stir in sufficient liquid to reach the 1 1/2-c. mark. Whisk in a little salt and freshly grnd white pepper to taste, plus perhaps a speck of nutmeg or possibly a few drops of warm-pepper sauce.
- Julia's Pie Crust:Pie crust dough for two 8-inch tart shells or possibly one 9-inch covered pie, or possibly double this for an 11 x 17-inch jelly-roll pan.
- The initial mix:Place the flour, salt, and diced butter in the container of the processor and pulse 5 to 6 times in 1-second bursts, to break up the butter. Add in the shortening, turn on the machine and immediately pour in 1/2 c. ice water.
- Pulse 2 or possibly 3 more times. Remove the cover and feel the dough: it should look like a bunch of small lumps and when you press a handful
- continued in part 2
