Layered pie with anchovies and olives
8 servings
45 minutes
Layered pie with anchovies and olives is a true embodiment of Mediterranean cuisine, combining rich and expressive flavors. Its origin stems from Italian gastronomic traditions, where such pies are valued for their crispy base and rich filling. Caramelized onions add a sweet depth to the pie that pairs exquisitely with salty anchovies and tangy olives. The crispy puff pastry envelops the filling, creating a perfect balance of textures. This pie can be served warm or chilled and pairs wonderfully with white wine or fresh vegetables. It is ideal for a light dinner or as an appetizer on a festive table, bringing the atmosphere of an Italian cozy trattoria.
1
Preheat the oven to 180 degrees. Place the onion and garlic in a heavy skillet, add olive oil, a teaspoon of sugar and salt, and 100 ml of water. Cover and cook for 10 minutes until soft, without browning. Remove the lid, increase the heat, and stir the onion frequently for 15 minutes until it turns dark caramel color and all the liquid evaporates.
- Onion: 1 kg
- Garlic: 6 cloves
- Olive oil: 100 ml
- Salt: to taste
- Sugar: to taste
2
Roll out the dough and prick it in several places. Spread the onion evenly over the dough, decorate with anchovies in a cross pattern, then place an olive in each square. Bake for 20 minutes until the base is cooked and the top is golden.
- Onion: 1 kg
- Puff pastry: 500 g
- Olive: 20 pieces
- Anchovies: 16 pieces