Monday, May 23, 2011

Caramelised Onion & Goats Cheese Pie

Savour the sweetness of slow-cooked onions, grilled capsicum and fruity kalamatas in this pizza-style pie from Taste.

Preparation Time 20 minutes
Cooking Time 55 minutes
Serves 4

1 tbs olive oil
2 brown onions, halved, thinly sliced
1 red capsicum, halved, seeded
2 sheets (25 x 25cm) frozen butter puff pastry, just thawed
110g pkt goats cheese, crumbled
80g (1/2 cup) pitted kalamata olives
1/3 cup fresh basil, torn

1. Heat oil in a frying pan over high heat. Add onion and reduce heat to medium-low. Cook, stirring occasionally, for 15 minutes or until golden and caramelised. Set aside to cool.

2. Meanwhile, preheat grill on medium-high. Place the capsicum, skin-side up, on a baking tray. Cook under grill for 10 minutes or until the skin is charred and blistered. transfer to a bowl. cover with plastic wrap. set aside to cool slightly. Peel and discard the skin. Cut the flesh into 1cm-thick strips.

3. Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Place 1 pastry sheet on the lined tray and spread with the onion, leaving a 2cm border. Top with the capsicum, goats cheese, olives and basil. Roll out the remaining pastry sheet on a lightly floured surface until large enough to cover the pie. Place on top. Use a fork to press the edge to seal and decorate.

4. Bake the pie on the lowest shelf of oven for 20 minutes. Transfer the tray to middle shelf and bake the pie for a further 20 minutes or until golden.

Step-by-step: How to prepare your caramelised onion pie: To caramelise, the onion needs to catch on the base of the pan, so only stir occasionally. Arrange fillings evenly over the pastry so it’s not lumpy on top. Leave a border for sealing. Place the larger piece of pastry over the fillings. Use a fork to seal the pastry at the edges.

Make-ahead tips: To freeze: Wrap the uncooked pie on a tray in 2 layers of plastic wrap and 1 layer of foil. Freeze for up to 3 months.

To cook: Unwrap the pie and discard plastic wrap and foil. Bake from frozen, increasing the cooking time by 5-10 minutes if necessary.

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