Recipes on this page
taken from The Forest
Feast Mediterranean
by Erin Gleeson, out
17th September.
Published by Abrams
(£26.99) © 2019
Erin Gleeson.94 baking heaven OCTOBER WWW.FOODHEAVENMAG.COM
Pissaladière
MAKES 4 PIECES
2 large onions, peeled
3 tbsp oil
1 garlic clove, peeled, minced
½ tsp fresh rosemary, chopped
½ tsp fresh thyme
1 tbsp capers
puff pastry sheets
Kalamata olives, as many as desired
1 red bell pepper1 Slice the onions using a mandoline (or
very thinly with a knife) and sauté on a
medium/low heat with oil and a pinch
of salt and pepper, for 20 minutes,
stirring often.
2 Mix in the garlic, rosemary, thyme and
capers for 2 more minutes.
3 Prepare a 20cm (8in) puff pastry
sheet on a greased baking sheet by
pinching up the edges to form a crust.
Spread the onion mixture over the
dough. Decorate the top with Kalamata
olives and thick slices of red bell pepper
arranged in 'X's.
4 Bake at 205°C/Gas Mark 6 for
20 minutes.Rosemary socca
MAKES 1
90g (3oz) chickpea flour
240ml (8fl oz) warm water
2 tbsp olive oil
1 tsp chopped fresh rosemary
a pinch of salt1 Mix together all the ingredients and
let sit for 30 minutes.
2 Preheat the oven to 230°C /Gas Mark
8 with a small 28cm (11in) cast-iron skillet
inside. When the batter is ready, carefully
add the olive oil to coat the hot skillet,
then pour the batter in. Bake for
10-12 minutes or until fully set. Cut into
wedges and serve warm, sprinkled with
black pepper. Eat with a topping or dip
such as pesto, jam or creamy cheese.