Tuesday, 26 February 2013

Onion tart

one of my top last minute recipes                 .

hello my dears! 
i'm glad to present you a recipe i created on my own after a request by a good friend, who asked me to inspire her. i know that she is a big fan of all the ingredients i used for this tart. i actually remember us together, as freshmen students and newbies in cooking, trying dishes always with onion, cause we adore it and we couldn't imagine tasty food without onions! Also, we are both lovers of pies and of crunchy rustic dough. 

So, i have to admit that i managed to make, nothing more than a recipe with the sweet taste of onion [helped by leek] upon a dough of my preference    [which I have already presented it here].
-full !!!

Fani, for you my friend :)
hope you like it!

sorry for not taking any preparation photo. i had a really bad lighting.

For the dough: here .  attention: you will need the half of the ingredients

Filling Ingredients:
3-4 medium onions, thinly sliced
1 clove of garlic
1 leek, thinly sliced
2-3 cherry tomatoes
1/2 cup dry white wine
1 tsp butter
[i put a handfull of white mushrooms]
olive oil, pepper, salt [spices of your choice]

Make the dough and preheat to 220°C.

Heat the butter in a pan over medium-high heat and add the clove of garlic till brown, then remove it.
Add the onions and saute until soft [for about 3 minutes], then add the leek pieces [and mushrooms] and keep cooking for about 10 minutes.
While they are almost ready [soft enough], add salt, pepper, spices and the cup of wine and cook till wine evaporates.

Roll out the dough to fit in the bottom and up the side of a round pan [or tart tin] and evenly add the filling. Add cherry tomatoes on top and few drops of olive oil. Fold the dough and bake for about 30 minutes of until the crust begins to golden brown.


 waiting for your comments! 
thank you in advance, i really appreciated a lot :)

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Friday, 22 February 2013

c o s

spring/summer 2013


 source: cos

e n j o y this beautiful new collection for ss13 and get inspired !

Saturday, 16 February 2013

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