Monday, August 30, 2010
you will need
1 sheet puff pastry
2 or 3 zucchini - thinly sliced lengthwise
3 onions - thinly sliced
1 egg - whisked with a little water
about 1/4 teaspoon sugar
1 (maybe 2) pats of butter
3 tablespoons olive oil
1/2 bunch fresh dill - 2 tablespoons chopped
1 teaspoon red chili flakes
Large baking sheet covered with parchment paper
oven to 375
move oven shelf to the spot just below the middle
lightly flour your work surface then roll out puff pastry sheet to about 10x12.
move to baking sheet.
brush edges with egg/water mix.
fold edges down to make a border.
use a fork to poke some spots all over the bottom of pastry sheet.
put back in fridge till ready to use.
warm skillet to medium high heat - add butter and olive oil - add sliced onions - add sugar, 8 turns of salt, 5 turns of pepper - stir occasionally - let cook till edges look crispy - about 20 minutes depending on how hot your pan gets.
remove from heat and mix in 2 tablespoons chopped dill and the chili flakes - let cool.
retrieve pastry sheet - spread onion mixture evenly over pastry - top with slices of zucchini - drizzle top with little olive oil (salt and pepper if you wish) then bake till pastry is puffed and golden - about 20 minutes.
let cool for few minutes then garnish with Parmesan shavings and roughly chopped fresh dill.