It starts to look like I should rename this blog "pie and knit"-blog. But I like pie. There, I said it. Now I don’t have to make any more excuses for posting yet another pie recipe. I was so overjoyed about finally mastering the wheat and gluten free pie crust that I just had to make some more. Just think of something you really love, finding out that you are allergic to it and spending 1.5 years before finally finding a decent substitute for it. That’s how it was for me with the wheat allergy.
This time I
made a pie with anchovy and red onions. It reminds me of the French onion pie, pissaladière. The saltiness of the
anchovy and olives is balanced by the caramelized red onions and balsamic
vinegar. It is full of taste and gets even better if made the day before
serving.
A small
note: It’s weird but I get a serious craving for anchovy once or twice a month.
My favorite pizza toppings are anchovy, garlic and capers. The obsession and
love for anchovy runs in our family: anchovy pizza is also the favorite of my
grandfather and my dad loves making anchovy sandwiches topped with cooked eggs
with a bit runny yolks.
GLUTEN FREE
ANCHOVY PIE WITH CARAMELIZED RED ONIONS
one pie
crust with this
recipe
Filling:
700 g red
onions
2 Tbsp
balsamic vinegar
1 Tbsp
sugar
2 tins of
anchovy fillets (125g / 81g per tin)
100 g of
olives
35 g of
small capers
0.5 dl fresh
thyme, roughly chopped (you can substitute this with 1 or 2 tsp dried thyme)
black
pepper according to taste
olive oil
for frying
Peel and
slice the onions thinly. Pour some olive oil onto a frying pan and sauté the
onions on a medium heat for about 10 minutes. They should get soft and kind of
transparent, so make sure you don’t let them burn and brown. Season with thyme
and black pepper, and add the balsamic vinegar and sugar as well as the oil or
stock from one of the anchovy tins. Let the onions cook for about 20
minutes.
At this
point, preheat your oven to 225 degrees. Follow the recipe and instructions for
the preparation of the pie crust provided in the link above, or use your
favorite crust recipe for a savory pie. Grease a pie form with a small spoonful
of butter. My pie form has 27 cm diameter. Press it into your pie form starting
from the edges and working your way to the middle.
By now your
onions should be nice and soft. Add the olives and capers and the anchovies
from one tin. Stir and sauté the mixture until the anchovies have “melted” into
it.
Spread the
filling evenly on the crust and garnish with the rest of the anchovies. Bake
for about 40 minutes, or until fully baked and the edges have started to brown
slightly. Let the pie rest for a while before serving.
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