Cipolle + semi di cumino + olive nere
- Dall’orto alla tavola
Preparation: 30 minutes Cooking: 30 minutes
- 1 pre-cooked shortcrust pastry tart shell
- 1 quiche filling recipe
- 4 medium onions
- 1 tablespoon of caraway seeds or fresh, frozen, or freeze-dried thyme
- 2 tablespoons of olive oil
- 1 tablespoon of sugar
- 10 pitted black olives
- Salt, pepper
Preheat the oven to 160°C (320°F). Peel the onions, cut them in half, remove the core, and slice each half very thinly.
In a pan, heat the olive oil and gently sauté the onion slices without browning them. When the onions become transparent, lightly caramelize them with the sugar. Add the caraway seeds or thyme, season with salt and pepper. Remove from heat and let the onions cool. Spread the onions evenly over the pre-cooked tart shell. Pour the quiche filling into the tart shell until it reaches the edge. Decorate the top with black olives and bake for 30 minutes.
