Ingredients:

– 250 g of puff pastry
– 4 medium-sized red onions
– 2 tablespoons of extra virgin olive oil
– salt
– oregano
– pepper
– 150 g  of  Taleggio

 

Preparation:

– Roll out puff pastry with a thickness of a few millimeters, to form a square from which cut of diskettes, of an inch wider than the diameter of the largest onion.
– Peel the onions and slice them without separating the various links of the slices. It will serve as many disks of puff pastry.
– Put in a pan the oil and the sliced ​​onions. Sprinkle with a pinch of salt, a handful of oregano, grated pepper and bring on the heat and cook for 5 minutes over medium heat, with lid. After the indicated time turn with a spatula slices of onions, season the other side with salt, oregano and pepper and cook for another 3-4 minutes.
– Put all the slices on a plate
– Arrange all the puff pastry on a baking sheet covered with a sheet of baking paper and Prick several times with the tines of a fork in the center, leaving intact the board.
– Put in the middle of the disks Taleggio and a slice of onion.
– Bake in a preheated oven at 200 ° C for 10-12 minutes. Caution: If after the first few minutes of cooking disks tended to swell the center open a second oven and prick them with a fork to deflation.
– Serve warm.

 

Barbara Farinelli – www.lospicchiodaglio.it