Steps

• Peel all the onions and wash all the vegetables.
• Preheat your oven to 180°C (356°F).
• First, prepare the filling for the galettes: Slice 2 yellow onions into rings and cut the 2 bell peppers into strips.
• Cut 7 tomatoes into quarters, remove the pulp from all the segments and keep only the flesh. Slice the flesh into strips.
• In a pan, pour a little olive oil (about 5 cL) and add the onion slices, cook them until they become translucent and add the bell peppers at this point. Cook on low heat until the peppers are tender. Add the tomato strips and let cook for another 3 minutes before removing from heat. Season with salt and pepper.
• Next, prepare the tomato sauce: Roughly chop the remaining yellow onion and the 5 remaining tomatoes into large dice.
• In a saucepan, heat 5 cL of olive oil, add the diced onion and then the diced tomato. Cook covered until everything has become a sauce. You can blend if you prefer, but it's not necessary. Add the arrabbiata (or finely chopped peppers), salt and pepper. The sauce is ready.
• Next, garnish the pancakes: divide the filling among the 4 pancakes, placing them in a lightly oiled baking dish. Top with the tomato sauce. Bake for 7 or 8 minutes, ensuring everything is nice and hot.
• In the meantime, cut the red onion into wedges and sauté the wedges in a pan with a little olive oil.
• Take out your pretty oven dish and sprinkle your red onions. It's ready, you can feast!