Another salted Tatin with the onions in the rays of the sun, cooked with escarole salad, olives and a bit ‘of goat cheese …..
Ingredients for pie dough: 200 grams of flour (I used wholemeal flour), two tablespoons of olive oil, 1 egg, water to taste, a pinch of salt, a pinch very finely grinded chilli pepper. For the filling: 9 or 10 spring onions, escarole salad (about 300 grams of leaves already cleaned), 150 grams of fresh goat cheese, a tablespoon of o finely chopped olives, some whole black olives, a clove of garlic, salt.
Mix in a food processor ingredients for the dough as for the onion tatin’s recipe
and, once the dough ready, let it rest half an hour covered with a towel and in a cool place.
Wash the spring onions, delete the green final part and cut them in half lengthwise; cook them in a pan with a little oil for a few minutes and add salt. Then place them on a plate and let cool
Wash and cut the escarole leaves, start cooking on low heat in a pan (the same one already ‘used for the onions …..) with two tablespoons of olive oil and a clove garlic
Add the olive paste and continue cooking for about 15 minutes (the filling must be moist but without excess fluid); remove the garlic and let cool. Meanwhile, lay a sheet of parchment paper in a shallow roasting pan and begin to arrange the onions in a radial pattern and some olives whole in the center and between the spokes
Gently pour over the onions the escarole (cooked and flavored with olives), then distribute the goat cheese on escarole.
Roll out the dough with a rolling pin about half a centimeter thick and cover the filling, with a knife remove the excess dough and fold the edges inward so that they form a reinforcement around the cake and prevent the liquid from leaking out
Prick the pasta and cook a180 degrees for about 30 minutes.
Then overthrow the cake by placing a plate facing up, then remove the wax paper, let cool ….. and bring to the table!
