photo and recipe from here
Bonjour mes belles,
This week's recipe is a speciality of southern France that's a bit like pizza. Made with goat's cheese, onions and garlic - it really is delicious.
Prep Time: 1 hr 40 mins
Cook Time: 1 hr 45 mins
- Peel and finely slice onions and garlic. Crumble the cheese; chop the anchovies. Heat 60ml (4tbsp) oil; add onions, garlic and rosemary. Lay greaseproof paper over the onions; cover pan with a tight-fitting lid. Simmer over a low heat for 45min, stirring occasionally, adding water if onions look dry. Drain onions, reserving the liquid.
- For the dough, stir together flour and yeast; make a well. Add reserved onion liquid made up to 300ml (½ pint) with warm water, remaining oil and salt, stirring until a soft dough is formed. Knead for 10min (4-5min in a mixer). Shape into a ball; place in a oiled bowl. Leave for 45min until doubled in size.
- Mix the crumbled cheese and chopped anchovies into the cooked onion mixture.
- Roll dough out to a 30.5cm (12in) round. Lift on to a lightly floured baking sheet. Spread onion mixture over, leaving a 6.5cm (2½in) border. Lightly brush border with water. Bring up sides to cover the filling; seal well. Place another non-stick baking sheet on top of parcel and invert it, so the seal is underneath. Press down lightly.
- Make deep, diagonal slashes across the top, 1cm (½in) apart; prove for 30min or until spongy. Brush lightly with beaten egg. Sprinkle with rosemary and sea salt.
- Cook at 220°C (200°C fan) mark 7 for 45min-1hr (if it over-browns, cover with greaseproof paper). Cool for 5min.
....bon appetit à tous, Leeann x