NOW!
OK so this wasn't the cries of my Salad overdosed family but they wanted something good and hearty and by gads they were going to get it!
Served with Salad of course.
In all honesty this isn't really a Pie. It is a Tart.
But there's something about saying "I made a Pie" that deeply satisfies me where as saying "I made a Tart" just doesn't cut it.
So I shall name this Tarty Pie. It's a Pie with it's summer wardrobe on - i.e no top. Or a skimpy tarty little top at that.
I was inspired to make this from a little book called - 101 Veggie Dishes but that recipe called for Feta Cheese - YUK! So in true heathen vegan style - I completely re-worked it and me and my family were totally bowled over by it's deliciousness. You shall be too.
Ingredients
serves 4
2 tablespoons Olive Oil
2 large yellow Onions, thinly sliced
half teaspoon Salt
1 tablespoon Demerera Sugar
1 tablespoon Balsamic Vinegar
Sheet of ready made Puff Pastry
4 Sundried Tomatoes in Olive Oil, drained a little bit
8 Black Olives, sliced
Fresh Basil to garnish
Method
Preheat your oven to 200ºC or 390F.
Heat the Olive Oil in a frying pan and add the Onions along with a teaspoon of Salt. Fry gently for 10-15 minutes until the Onions are caramelised. Add the Sugar and stir then add the Balsamic Vinegar and cook for a further 5 minutes, stirring all the time. Roll out the Pastry and use it to line a rectangle dish 6 inches by 10 inches or there abouts. Chop the excess Pastry off so as the crust is only about an inch and a half high. Of course if you have a swiss roll tin then this would be even better to use. Cover the base of the Pastry with the Onion mixture, scatter over the Sundried Tomatoes and Black Olives and bake in the oven for 15-20 minutes.
Scatter over the Basil Leaves and serve.
served with Patatas Bravas (recipe to come soon) and fresh Corn Salad
