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PITA OD RAJČICA I LUKA

Sastojci:

6-8 srednje velikih rajčica

15-ak kokel rajčica (cherry)

2 manje glavice luka

2 žl prošeka (po želji)

3 jaja

300 ml jogurta ili kiselog vrrhnja

1 žličica senfa

Sol, papar

1 žlica ulja

1 lisnato tijesto

Priprema:

Luk ogulite i narežite na tanke ploške. Pirjajte ga u nauljenoj tavi, na laganoj vatri, 10-ak minuta. Stalno miješajte. Luk će se polako karamelizirati i poprimati smeđu boju.

Kad je luk već mekan i karameliziran, možete dodati prošek, miješati još 30-ak sekundi da alkohol ispari i maknuti s vatre.

Pećnicu zagrijte na 180 °C.

U zdjeli vilicom umutite jaja, jogurt i senf. Posolite.

Rajčice narežite na pola, koktel rajčice ostavite cijele.

Lisnato tijesto razvaljajte toliko da prekrije dno i stranice niske vatrostalne posude za pečenje. (Ako vam je lakše, možete ga razvaljati i na papiru za pečenje pa ga zajedno s papirom staviti u posudu u kojoj ćete peći pitu. )

Po tijestu ravnomjerno rasporedite karamelizirani luk. Popaprite ga po ukusu, a zatim prelijte pripremljenom smjesom jaja i jogurta. Po vrhu poslažite rajčice i koktel rajčice. Krajeve tijesta prebacite preko nadjeva.

Pecite 25-30 minuta.  Ohladite 15-ak minuta, narežite i poslužite.

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TOMATO AND ONION PIE

Ingredients:

6-8 medium tomatoes
about 15 cherry tomatoes
2 small onions
2 tbsp prošek dessert wine (optional)
3 eggs
300 ml yogurt or sour cream
1 teaspoon mustard
salt and pepper
1 tbsp oil

1 package puff pastry

Method:

Peel and thinly slice the onion. Sauté in oil, over low heat, for about 10 minutes, stirring constantly. The onion will slowly start caramelizing and turning brown. When soft and caramelised, pour in the prošek dessert wine and stir for an additional 30 seconds until the alcohol evaporates. Remove from heat.
Preheat the oven to 180 °C.
Beat the eggs, yogurt and mustard in a small bowl. Season with salt.
Halve the tomatoes (leave the cherry tomatoes whole).
Roll out the pastry to the size of the bottom and sides of a shallow oven-proof dish. (It might be easier to roll it out on a sheet of parchment paper and transfer it into the dish together with the paper.)
Arrange the caramelised onion evenly over the pastry. Season with pepper to taste. Pour over with the egg mixture. Top with tomatoes and cherry tomatoes. Fold the pastry rim over the topping.
Bake for 25-30 minutes and leave to cool for about 15 minutes before slicing and serving.

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Arhiva