Brindisa Bellota 75% Iberico Ham Kit
100% Iberico Hand-Carved Ham
Torta de Barros
Tetilla Galician Cheese
White Asparagus Spears
Herpac Boquerones
Calasparra Paella Rice, 1kg
NEW Sanmarti Artisan Pasta
Brindisa Online Gift Card
Brindisa Tasting Box
Perello Gordal Olives
Arbequina Olive Oil
READY IN
50 mins
COOKING TIME
35 mins
PREP TIME
15 mins
SERVES
32 tapas
ingredients
- 450g onions, finely diced
- 50ml Brindisa Arbequina Olive Oil + drizzle
IN STOCK - 2 tsp Catalan oregano with flowers
IN STOCK - Several grinds black pepper
- Pinch of cinnamon
- 1 sheet all butter puff pastry (about 350g)
- 78g Ortiz anchovy pieces, drained
IN STOCK - 1/2 jar Brindisa Empletre Black Olives (180g), pitted and halved
IN STOCK METHOD
- Place the onions in a heavy pan over a moderate heat. Cook very slowly in the olive oil, stirring regularly, until a light golden brown. This can easily take an hour or more. At the end of cooking stir in the oregano, black pepper and cinnamon.
- Roll out the pastry into a sheet 25cm x 33cm in size. Blind bake on a lined baking tray at 200°C for approximately 15 minutes – until the pastry is no longer translucent.
- Spread the onion mixture evenly across the pastry and drizzle with olive oil.
- Bake for 20 minutes until the onions just start to brown at the edges.
- Remove for the oven, lay the anchovy fillets across the top and distribute the olives.
- Serve warm or at room temperature.
ingredients
- 450g onions, finely diced
- 50ml Brindisa Arbequina Olive Oil + drizzle
IN STOCK - 2 tsp Catalan oregano with flowers
IN STOCK - Several grinds black pepper
- Pinch of cinnamon
- 1 sheet all butter puff pastry (about 350g)
- 78g Ortiz anchovy pieces, drained
IN STOCK - 1/2 jar Brindisa Empletre Black Olives (180g), pitted and halved
IN STOCK 
