Spring onion Pancakes with herbed tomato Confit
As part of our Vernal Equinox celebration, we offer this Mediterranean appetizer. We have taken put a twist on an Asian classic by substituting scallion for spring onion pancakes. The are very similar, but spring onions have a heartier bite and more pronounced flavor. And, we put in olive oil instead of sesame. We serve it with a tomato confit to make it more like an hors d’oeuvre or appetizer. Both the pancake and the confit can be modified. We like to add in olives (not the black rubbery ones. kalamata or castelvetrano or other gourmet style). Also, the recipe only calls for basil. Feel free to add more herbs in as well. Make sure they are fresh. Oregano, rosemary, thyme, or marjoram would all be great additions. Or, you can go with the classics: Parsley, sage, rosemary, and thyme...
These recipes are vegan, although, not gluten free. You can substitute gluten free flour if that is a concern. Also, this recipe calls for making a paste to spread inside to hold the onion in place. You could just use oil if you want. I like the paste version because it adds a layer of flakiness with the additional flour.
Table of Contents
Spring onion Pancakes with herbed tomato Confit
Ingredients
- For the Dough
- 2 cups flour (AP)
- 1/2 tsp kosher salt
- 1/2 cup boiling water
- 1/4 cup cool water
- for the filing:
- 1/4 cup AP flour
- 1/4 cup olive oil
- 1/2 tsp kosher salt
- 1 cup chopped spring onions
- More oil to fry the pancakes in
Instructions
- mix the fiour and salt in the bowl of a mixer. You can do this by hand. You will use a dough hook to make the dough.
- Add the boiling water a little at a time until a dough begins to form. Add some cool water if it is still dry.
- Put the dough aside in a covered bowl. Allow it to rest 20 minute.
- Make the paste for the filling by mixing oil, salt and flour. Chop your onions at this point.
- Cut the dough into 4 to 8 balls. Do one ball at a time. Roll out with a rolling pin into a circle or rectangle.
- spread the oil and flour paste over the surface. Then evenly sprinkle the spring onions on top
- Roll up the onions inside the dough, like rolling up a carpet or yoga matt. Make it tight. Fold in the ends to keep the filling inside.
- Then, roll the roll in on itself so it looks like a raw cinnamon bun.
- Flatten the rolled dough with your hand and then roll out with a rolling pin until it is as flat at a pancake.
- Heat oil in a saute pan over medium heat. Put the pancake in and cook 2 to 3 minutes per side. It should be golden brown and cooked through evenly.
- Cut like a pizza and Serrve with Tomato chutney on each triangle
Tomato Confit
Ingredients
- 1 pint baby tomatoes of plum tomatoes
- 1 cup diced onions leeks, or spring onions
- 1 tsp chopped fresh garlic
- 1 Tbsp jullienne fresh basil
- Olive oil
- Salt and pepper
- 1/4 cup white wine
Instructions
- Cut the tomatoes in 1/2 lengthwise and toss evenly with olive oil, salt and pepper to get a nice even coating.
- Spread tomatoes evenly on a sprayed sheet pan and put in a preheated 200 degree oven for about 1 11/2 hours. Check the tomatoes at this point to see if they are done. They should be shriveled and relatively firm. If they are still too wet, let them dry a little longer.
- When the tomatoes are just about done, heat a little olive oil in a saute pan on the stove over medium heat. Saute the onions and garlic in the oil, stirring occasionally until they become translucent. Add in the wine and cook that down until it creates a glaze on the onions. Add in the cooked tomatoes and season if needed. Remove from the heat and fold in the basil.
- Serve as a topping on a variety of products. such as our spring onion pancake or crostinis. You could even use it on an entree as a topper for something like polenta or a protein.