Black Emmer Wheat Pizza
22 July 2016
Plaited Spinach Strudel
28 July 2016

Gluten-free short cut pastry flan with onions

For the gluten-free base

  • 160 gr of Gluten-Free Flour Molini Spigadoro
  • 120 g cold butter, cut into pieces
  • a pinch of salt
  • 2 spoons of cold water

For the filling

  • 400 g red onions
  • 200 g ricotta
  • thyme
  • salt
  • pepper
  • nutmeg oil

Method

torta salata con cipolle

Prepare the base by mixing the flour and the butter with a kitchen cutter. Then, add the salt and cold water and mix until a firm dough is formed. Knead the dough briefly by hand on a work surface.

Wrap the dough in cling film and rest in the fridge for 30 minutes.

In the meantime, peel the onions and slice them thinly on a chopping board. Sauté them in a pan with a little oil and a sprig of thyme. Season if required and put to one side.
Pre-heat the oven to 180°.

Roll out the pastry on a lightly floured surface. Cover the base of a rectangular baking tray measuring 36×12 cm or a round one with a 24 cm diameter.

Beat the ricotta with a fork in a bowl and season it with salt, pepper and nutmeg.

Spread the ricotta over the short crust pastry base and add a layer of onions on top of the ricotta.

Bake in the oven for about 25 minutes or until the pastry is golden brown

 

Our thanks to Maddalena of Cucina Scacciapensieri

Redazione
Redazione
Via IV Novembre, 2/4, 06083 Bastia Umbra – PERUGIA (Pg) – Italy, Tel. +39 075 8009216 - [email protected]