For the gluten-free base
- 160 g of Molini Spigadoro gluten-free flour
- 120 g cold butter in pieces
- 1 pc salt
- 2 tablespoons of cold water
For the filling
- 400 g red onions
- 200 g ricotta cheese
- thyme
- halls
- pepper
- nutmeg oil
Proceedings
Prepare the base by blending the flour with the butter with a kitchen cutter. Then add the salt and cold water until a firm dough forms. Knead the dough a few seconds with your hands on a work surface. Wrap the dough in plastic wrap and let it rest 30 minutes in the refrigerator.
Meanwhile, peel the onions and slice them thinly over a cutting board. Wilt them in a pan with a drizzle of oil and the sprig of thyme. Adjust the salt and set aside.
Turn the oven on to 180 degrees.
Roll out the dough on a lightly floured pastry board. Line a 36×12-cm rectangular baking pan or a 24-cm-diameter round one with the base.
In a bowl, work the ricotta cheese with a fork and season with salt, pepper and nutmeg.
Spread the ricotta cheese over the brisee dough base and on top of the ricotta add the onions.
Bake in the oven for about 25 minutes or until the dough is colored
Thanks to Maddalena of Cucina Scacciapensieri
