FRIJE

Instructions

• 1.   Preheat your oven to 220°C (425°F).
• 2.   Grease (preferably with olive oil) a tart pan using a brush or a folded paper towel.
  Peel and slice the onions into rounds (maximum 0.5/1 cm).
• 3.   Place the eggs in a small saucepan, add enough water to cover them, and bring to a boil (8 minutes).
• 4.   While the eggs are cooking, sprinkle sugar on the bottom of the pan and place the bouquet garni on top, rubbing it with your hands.
  Arrange the onion slices in a rosette pattern, slightly overlapping them. Season with salt and pepper.
  Bake for 10 to 15 minutes until the onions are slightly translucent and golden.
• 5.   While the onions are cooking, drain and peel the eggs, then quarter them into a salad bowl.
• 6.   Next, remove the pan from the oven, let it cool slightly, and cover the onions with the pie crust. Gently pinch the edges onto the pan to seal the crust.
  Bake for 10 to 15 minutes until the crust is well cooked and golden.
• 7.   Just before serving, place the salad mixture in the bowl with the eggs and season with a drizzle of olive oil and vinegar of your choice. Season with salt and pepper.
• 8.   Serve by placing a spoonful of fresh goat cheese (e.g., with chili) on each portion and garnish with pumpkin seeds.

Nutritional information *