Provencal Onion Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 packet puff pastry, frozen (450 g)
- some olive oil
- 700 g onion (s), red, cut into rins
- 2 clove (s) garlic, crushed
- 2 teaspoons sugar
- 2 tablespoon red wine vinegar
- salt and pepper
- 100 g anchovy fillet (s), pickled
- Olives, green, pitted
- 1 teaspoon marjoram, dried
Print Recipe
Pin Recipe Instructions
- Line a baking sheet with parchment paper and brush it lightly with olive oil. Spread the thawed puff pastry squares on the tray. Place the edges a little on top of each other and press firmly.
- Sauté the onions and garlic with a little olive oil and sauté over a low heat for approx. 20 minutes. Add sugar and vinegar, season with salt and pepper.
- Spread the onions on the dough. Cover evenly with anchovies and olives and sprinkle with the marjoram. Bake at 220 C for approx. 20-25 minutes until golden brown.
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