Europe 1 12:53 p.m., September 18, 2021
Every Saturday at the Table des bons vivants, Laurent Mariotte, his columnists and his guests give us their best recipes.
Recipe :
Parmesan shortcrust pastry:
250 g flour
125 g butter
40 g parmesan
1 egg yolk
1 bunch of dry thyme
A pinch of oregano
85 ml water
4 large onions
12 anchovy fillets
A few black olives of your choice
Salt, pepper
Prepare the dough:
In a salad bowl, mix the flour, the butter cut into pieces, the Parmesan, the oregano and a good pinch of thyme. Then add the egg and then the water. Knead this dough by hand without working it too much, then cover with cling film and set aside in the fridge for at least 20 minutes.
Garnish:
Meanwhile, finely slice your onions and pour them into a casserole dish, over low heat, with a little olive oil. Salt and pepper and sprinkle with a little thyme. Count 20 min of cooking covered then discover the last 10 minutes of cooking (the objective is to have a compote).
Preheat your oven to 160 ° C.
Roll out the dough thinly with a roller and then using a bowl or cookie cutter, cut out four discs of dough.
Place the discs in the oven between two baking sheets and two sheets of baking paper for 15 minutes.
Right out of the oven, garnish each disc with onions, 3 anchovy fillets and black olives.
Drizzle with olive oil and serve.
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