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SELJAČKA PITA OD LUKA

Sastojci:

2 šalice tamnog brašna

140 g maslaca

Prstohvat soli

3-5 žl ledene vode

40 g maslaca

5 velikih glavica luka srebrenca

1 žlica senfa

4 jaja, lagano umućena

¾ šalice kiselog vrhnja

1/3 šalice ribanog parmezana

Sol

Priprema:

Brašno, maslac i sol usitnite u multipraktiku. Dodajte vodu pa rukama brzo umijesite tijesto. Oblikujte ga u kuglu, omotajte plastičnom folijom i stavite u hladnjak na  30 minuta.

Pećnicu zagrijte na 180 stupnjeva C.

Pripremite nadjev.

Luk narežite na tanke kriške. U dubljoj tavi otopite maslac pa mu dodajte luk. Pirjajte na umjerenoj vatri 30 minuta dok luk ne omekša, karamelizira se i dobije lijepu zlatnu boju. Miješajte često da vam ne zagori.  Karamelizirani luk posolite po ukusu.

Tijesto razvaljajte pa njime obložite dno i stijenke kalupa za pite (26 cm). Pobockajte vilicom, prekrijte papirom za pečenje i suhim grrahom ili rižom. Pecite 10 minuta, a zatim maknite papir i grah/rižu. Vratite u pećnicu na još 10-15 minuta.

Kad se tijesto zažari odozgo, premažite ga senfom pa po vrhu rasporedite karamelizirani luk.

Jaja pomiješajte s vrhnjem. Prelijte preko luka, a zatim pitu pospite ribanim sirom.

Pecite 35-40 minuta. Poslužite toplo.

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COUNTRY-STYLE ONION PIE

Ingredients:

2 cups plain or integral flour
140 g butter
a pinch of salt
3-5 tbsp ice-cold water

40 g butter
5 large white onions
1 tbsp mustard
4 eggs, lightly beaten
¾ cup sour cream
1/3 cup grated parmesan
salt

Method:

Combine the flour, butter and salt in a food processor. Add water and knead briefly. Form a ball, wrap with plastic foil and refrigerate for 30 minutes.
Preheat the oven to 180 °C.
Meanwhile, prepare the filling.
Thinly slice the onions. Melt the butter in a deep pan. Add the onions and sauté over medium heat for 30 minutes, until the onions are soft and caramelised, having a nice golden colour. Stir often lest they should burn. Season with salt to taste.
Roll out the dough and cover the bottom and sides of a 26-cm pie tin. Prick with a fork, cover with a sheet of parchment paper and top with dry beans or rice. Bake for 10 minutes, remove the paper and beans and bake for another 10 minutes.
When the top of the crust is hot, spread the mustard and top with the caramelised onions.
Combine the eggs with the cream, pour over the onions and top with grated cheese.
Bake for 35-40 minutes. Serve warm.

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