Name: Aranese Onion Coca
Yield: 4 servings
Ingredients: 1 griddle store-bought shortcrust pastry; 8 medium onions; 4 ripe and firm tomatoes; 100 grams grated cheese (Emmental, …); 75 grams pitted black olives; 8 anchovy fillets in oil; butter; oregano

Aranese Onion Coca

The Aranese onion coca is a delicious base of puff pastry, topped with caramelized onions and tomatoes, that combines a crunchy texture with the sweet and intense flavor of the ingredients.

Ingredients

Servings:

Main Ingredients

1 griddlestore-bought shortcrust pastry
8 medium onions
4 ripe and firm tomatoes
100 gramsgrated cheese (Emmental, …)
75 gramspitted black olives
8 anchovy fillets in oil
butter
oregano

Nutritional Information

Per Serving (Approx.)

Calories

277 kcal

Protein

17 g

Fat

8 g

Carbohydrates

36 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Let them sit for an hour to draw out moisture

In a large skillet, add a tablespoon of butter over medium-low heat. Add the peeled and chopped onions and cook them slowly, stirring occasionally, until they are transparent and lightly golden. Add a pinch of salt to help release their juices.
Once the onion is well sautéed, remove it from the heat and let it cool to room temperature. When it is warm, spread it evenly over the sheet of puff pastry, ensuring to cover the entire surface.
Half an hour before baking, preheat the oven to 180ºC (356ºF). Make sure the oven is properly heated before placing the pastry in.
Slice the tomatoes thinly and arrange them over the layer of onion, distributing them evenly to ensure a good flavor in every bite.
Place the onion and tomato pastry in the preheated oven at 200ºC (392ºF) and bake for approximately 15 minutes, until the pastry is golden and well cooked.
When the coca is golden, remove it from the oven and top it with the anchovy fillets, chopped black olives, and a generous amount of grated cheese.
Place the coca back in the oven for an additional 5 minutes at 200ºC (392ºF) until the cheese melts and begins to lightly brown. Note: If you want to prepare the shortcrust pastry yourself, refer to the "Basic Doughs" chapter to follow the recipe for "Shortcrust Pastry_basic dough."

Recommendations & Tricks

If you decide to make the shortcrust pastry at home, make sure to work with very cold ingredients, such as butter and water. This will help achieve a crisper texture. You can refer to the Shortcrust Pastry recipe in the Basic Doughs section.
When chopping onions, use a sharp knife and slice them thinly to ensure they cook evenly. If the onions are too strong, you can soak them in cold water before cooking to reduce their bitterness.
When using ripe tomatoes, dice them and let them drain in a colander for a few minutes to remove excess liquid; this will prevent the tart from becoming too soggy.
Try mixing the grated cheese with some fresh herbs like oregano or basil before adding it on top of the tart; this will add extra flavor and enhance the taste of the dish.
Add the black olives to the tart before placing it in the oven so they better integrate with the other ingredients. If you prefer, you can chop them slightly to distribute the flavor more evenly.
If you have time, let the tart rest in the refrigerator for 15-20 minutes before baking. This will help maintain its shape during cooking and give it a firmer texture.