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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

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Molini Spigadoro
Molini Spigadoro

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

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