Griddled onion pie, fig jam, Comté and ham shavings

Ingredients

Preparation

Method Peel the onion but keep the root attached, and cut into 8 segments. All of the segments should remain attached to a part of the root so that they do not break apart during cooking. Brown the onions on both sides over a medium heat in a pan with olive oil. Assembly Preheat the oven to 190ºC. Cut the puff pastry with a round pastry cutter. Brush the pastry with the fig jam and place the onion pieces on top. Method Peel the onion but keep the root attached, and cut into 8 segments. All of the segments should remain attached to a part of the root so that they do not break apart during cooking. Brown the onions on both sides over a medium heat in a pan with olive oil. Assembly Preheat the oven to 190ºC. Cut the puff pastry with a round pastry cutter. Brush the pastry with the fig jam and place the onion pieces on top. Cut the cheese into thin strips the same length as the pieces of puff pastry. Cook the pies in the oven for 12 minutes. Halfway through the cooking, press the centre down if they have puffed up and continue cooking. Remove them, place a strip of cheese on top and return to the oven for 1 more minute. Serve the pie hot with the ham shavings on top. Notes You can accompany the pie with an emulsion of figs and olive oil. To do so, blend 2 parts jam with one part oil until emulsified. Tip If cutting the onion into segments is too complicated, you can use a slightly thick julienne* cut and sauté it in a pan.

*Julienne: Cut into thin strips.

Wine