Inspired by the French onion tart, this recipe spreads slowly caramelised onion mixed with a light cream over thinly rolled dough and bakes it. A scattering of chilli flakes on top gives it a light heat.
Dissolve the fresh yeast in the lukewarm water, knead it into the flour with the salt until smooth, cover and rest for 20 minutes.
Cook the thinly sliced onion in olive oil over low heat, stirring often, for 20 minutes until soft and golden.
Roll the dough out into a thin sheet on a baking tray. Mix the caramelised onion with the cream and spread it evenly over the dough, then scatter with chilli flakes.
Bake in an oven preheated to 220°C for 12 minutes, until the edges are lightly golden.
Important: rushing the onion over high heat burns it and turns it bitter; caramelising properly takes at least 20 minutes. Allergens: contains gluten (flour) and dairy (cream).
If you have leftover boiled or roasted vegetables, you can scatter thin slices of them over the onion; they add a touch of flavour without overpowering the flatbread.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.