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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLVptaPUVd5-3U51ckHrvO-2k0w12z0LmRkA6pAKMJ3hyphenhyphen3xesRQ38V6pTg7LZowooLEg3nODamNq1Df7U2z7sm9teGhak8UWa-tIFh_YpW-EjLX3Tv9Fhy0NZcT4VWEKNTlgUyTnwIxDw/s320/Onions1.jpg)
Pastry
3/4 C orange juice
3/4 C olive oil
4 C white whole wheat flour
2 1/2 t baking powder4 C white whole wheat flour
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
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.
That pastry is intriguing in itself!
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