Ingredients
- Polenta Pastry for 10" frying pan
- 170 grams plain flour
- pinch salt
- 85 grams polenta
- 140 grams butter, unsalted
- 30 grams cheese, parmesan Regiano grated
- 1 egg beaten
- Topping
- 55 grams butter, unsalted
- 900 grams onion, red thinly sliced
- 2 tablespoons white wine
- 2 cloves garlic crushed
- 1 tablespoon sugar, brown packed
- 2 large bell pepper, red seed, cut, roast
- 1 tablespoon capers rinsed, drained
- 3 anchovies slivered
- 1 teaspoon rosemary
Directions
1. Pastry: Magimix flour, salt and polenta. Add butter and cheese until well blended. Add enough egg to bind dough. Gather into a ball, flatten, wrap and chill. Roll out to fit the top of a 25cm/10in frying pan. Do not place in pan. Wrap and chill. |
2. Topping: Sauté onions until just soft. Taste onions. If sweet just add wine and garlic. If onions not sweet add 1/2T brown sugar. Cook for 20 minutes until dry. |
3. Peel peppers. Melt remaining butter in 10"/25cm frying pan. Stir in 1/2 Table sugar and remove from heat. Arrange pepper pieces in pan in daisy pattern. Place capers and anchovies between pappers. Sprinkle on chopped rosemary. Cover with onions. |
4. Preheat oven to 375*F/190*C/GM 5. Place pan over heat until butter and sugar start to caramelize-may take 5 min. Check peppers for signs of caramelizing. Remove from heat, place on baking sheet. Lay polenta pastry on top of onions. Bang edges with spoon to loosen excess pastry. Immediately put in oven. Bake for 25 minutes until lightly brown and crust done. Allow to cool 1 minute, then invert pan over serving plate and serve warm. |
Categories
Vegetarian Main courseAppetizer, hot
Vegetarian Main courseAppetizer, hot
Keywords
Vegetarian Main courseAppetizer, hot
Vegetarian Main courseAppetizer, hot
Red Onion Polenta Tatin. To import, drag image to your MacGourmet recipe box.