Today I’m doing my coming out in you confessing my love for… the onion ! And yes, I’m a big unconditional onion tart, stewed fruit, and other derivatives, then this small version of pie and rustic gluten-free was a no-brainer !

A crispy batter with corn flour (a flour which I love), the basis of the onions and olives of Nyons, a perfect picture for you to feast on.

If you are not a super fan of onions, I advise you move on your way…

Pie rustic to the stewed onions and black olives of Nyons {gluten-free, vegan}


  • 6-7 large yellow onions
  • 15 cl of water
  • A dozen black olives of Nyons
  • A drizzle of olive oil
  • A dash of balsamic vinegar
  • 1 tbsp herbes de Provence
  • Salt and pepper

For the dough

  • 150 g of corn flour
  • 50 g of wholemeal rice flour
  • 5 tbsp olive oil
  • 8 cl of water
  • 1/2 c. to c. of salt


Prepare the dough by working all the ingredients by hand or in a food processor. Roll out the dough, prick with a fork and refrigerate.

Preheat the oven to 200°.

Slice the onions and put back on low heat and cover in a pan with a drizzle of olive oil for 10 min. Then add the water and herbs de Provence, season and let cook 15 more minutes. Once all water has evaporated, add a dash of balsamic vinegar to the preparation.

Put the cooked onions over the dough, leaving a 4-5 cm of paste on the edges.

Then add the olives over, fold the dough and bake for 25-30 minutes.

Serve with a good salad (but you know that already !).

Written by Doc

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