Sunday, June 2, 2013

Roasted Onion Tops-Olive Pie

I received a special delivery of some voluptuous, sweet red onions from the organic garden at my boys' school this weekend; I decided to try and use not just the onions, but the greens.

The onions you'll see in a different recipe, but for this savory pie, I trimmed to only use the turgid parts of the greens. I drizzled them in olive oil and roasted them in a 350 degree oven for 30 minutes.

3/4 C orange juice
3/4 C olive oil
4 C white whole wheat flour
2 1/2 t baking powder

2 C pitted, sliced black olives (avoid olives preserved in vinegar)
2 roasted onion tops, diced
1 roasted fennel, thinly sliced
1/2 C shredded mozzarella cheese
4 T olive oil

Preheat oven to 350 degrees.

In medium bowl, mix all the pastry ingredients and knead to make a soft dough. Let stand while preparing filling. Mix olives, onion tops, fennel, and cheese. Toss with olive oil. Split dough in half and roll out each to 1/2 inch thick circle. Spoon the filling onto one of the circles, lay the other circle on top. Press the edges to seal tightly. And pinch together to make a design. Bake in a 350 degree oven for 45 minutes or until the crust is crisp and nicely browned.

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