About this recipe
This is a simple but deliciously fresh dish. Perfect in spring (it contains spring onions) with a salad for lunch, or a nice addition to your brunch.
by @baking - Feel free to contact me via Instagram or Facebook if you have any questions or comments.
Ingredients
- 1 sheet of puff pastry (ready-made or, even better, homemade!)
- 2 beautiful bunches of spring onions
- 3 tbsp olive oil
- 60 g Parmesan cheese (or experiment with other flavorful hard cheeses)
- salt and pepper
- optional: a dash of cream
Preparation
- Light the fire in the oven. We are aiming for an air temperature of around 200°C, so it won't take long to reach this.
- Roll out the puff pastry on baking paper in a rectangular or circular baking tin—I used a simple stainless steel dish that can take a beating.
- Clean the spring onions and wash them under the tap (cut or peel any unsightly parts). Cut the thicker ones in half lengthwise and cut them into pieces of about 8 to 10 cm so that you don't have a long string of spring onion dangling from your mouth with every bite (however pleasant that may be for the guests you are trying to impress).
- Mix them together with the olive oil, grated or shredded cheese, freshly ground pepper, and salt in a bowl so that all the pieces are nicely coated with the mixture. It is better to use a little too much olive oil than too little, as this prevents the onions and dough from sticking to the pan.
- Spread everything evenly over your puff pastry, right up to the edges (this will prevent you from getting a dark, dry baked puff pastry crust), and be sure to pour the entire contents of the bowl over the onions. For a soft touch, finish with a small dash of cream over the onions (but don't overdo it, otherwise your base will be too wet to bake properly).
- Check the temperature and the fire in your Vonken. We want indirect heat from all sides of the oven, so it's best to avoid a still-burning fire. Cover your pan with aluminum foil (or the cast iron Vonken grill plate!) to prevent the top from cooking faster than the bottom of the dough.
- Slide into the oven, away from the heat, and close all valves so that the heat remains as constant as possible.
- Bake for a total of about 25 minutes, but after about 15 minutes, turn the pan 180 degrees, and after 20 minutes, remove the foil or sheet from the pan so that the top can also bake nicely and become crispy and brown.
- Enjoy your meal!