It is finally spring and in the market have just appeared those fresh, sweet, and flat white onions, that I love to cook in this season. In Italy they are sometimes called may onions, or else Pompei onions. I am not really sure ever remember seeing them in UK. However, any sweet variety would do, the fleshiest and freshest the better. This pie, with its sweet and savoury, rather Middle Eastern taste, is one of my favourite way of cooking them.
Ingredients
1.5 kg of white sweet onions
1 tbs extra virgin olive oil
1 tsp dry thyme
70g raisins
2 tbs honey
2 tsp English Mixed Spices
500g fresh ricotta cheese
1 egg
1 roll of puff pastry
1.5 kg of white sweet onions
1 tbs extra virgin olive oil
1 tsp dry thyme
70g raisins
2 tbs honey
2 tsp English Mixed Spices
500g fresh ricotta cheese
1 egg
1 roll of puff pastry
For the filling, clean and thinly slice the onions. Put them in a non-stick pan with a tablespoon of extra virgin olive oil, the thyme and a pinch of salt. Cover and simmer over medium heat. After about 10 minutes the onions will have released their liquid. Add the honey, raisins and mixed spices. Remove the lid and allow the liquid to reduce. The onions should look blonde and glazed. Allow to cool and strain any extra liquid.
In a bowl, place the ricotta, drained of its liquid, and mash with a fork. Mix in a lightly beaten egg and the cooked onions.Meanwhile, divide the pastry into two halves, one slightly bigger the other. On a lightly floured surface, roll out the puff pastry, returning both portions to a round shape. Use the biggest half to line a 24 cm hinged round tin, rest the other on a baking sheet and refrigerate both for about 20 minutes. Handle with care because the pastry will be very thin.
Pour the onion and cheese mixture into the pastry lined tin, leveling the surface and carefully filling in at the edges. Cover with the second sheet of pastry, seal theedges, then brush the top with a little milk and prick all over with a fork. Bake in a preheated oven at 230C° for about 30-35 minutes or until the pie looks nicely golden.
Perfect for a brunch in the conservatory ... (?)
