Onion Pie

Ingredients

Olive oil 60 ml

Wine vinegar 2 tbsp

Thyme 1 tbsp

Lemon zest

Salt

Red onion 4

Shallots 8

Egg 1

Goat cheese 60 g

For the dough:

Flour 225 g

Salt

Parmesan cheese 40 g

Thyme 1 tbsp

Oregano 1 tbsp

Butter 225 g

Water 100 ml

For the dough: Sift the flour and a pinch of salt, add the grated Parmesan and herbs. Add the cold butter and chop it into the flour mixture, then rub it with your hands until coarse crumbs form.

Make a hole in the mixture and pour in cold water. Knead the dough. Place the dough on a cutting board and knead it with your hands until it becomes elastic. Wrap in plastic wrap and refrigerate for 30 minutes.

Roll out the chilled dough into a 1.5 cm thick rectangle, pinch the edges together, and fold the dough several times like a book. Wrap this rectangle in plastic wrap and refrigerate for another 30 minutes. Roll out again, repeat the process, and refrigerate until ready to use.

Preheat the oven to 180°C. Combine the olive oil, vinegar, thyme, zest, and seasonings. Line a baking sheet with parchment paper and spread the onions in a single layer. Sprinkle with the mixture and bake for 20-25 minutes, until golden brown. Cool to room temperature.

 Roll the dough into a 5 mm thick disk with a 25 cm diameter. Place the dough in a pie pan and refrigerate for 30 minutes. Fold the edges inward, brush the dough with beaten egg, and layer with goat cheese and onion. Bake until golden brown (the dough should rise), 25-30 minutes. Drizzle with the remaining olive-vinegar mixture.

Enjoy!