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🍽️ Tortine di cipolla

196 kcal · 30 min · 4 porzioni

Ingredienti

• 250 g farina
• 125 g burro freddo
• 1 pizzico sale
• 1 uovo
• 50 g filetti di acciuga (a piacere)
• 4 cipolle
• 2 cucchiai di aneto tritato
• olive (a piacere)
• 3 spicchi d'aglio
• 4 uova
• 200 g formaggio Gruyère grattugiato fresco
• panna da montare 250 g
• sale
• pepe (macinato)

Preparazione

1. 1. Mound the flour on the work surface, mix in the salt, and make a well in the center. Cut the cold butter into small pieces and scatter them around the well, place the egg in the middle, and combine everything with the
2. 2. Chop the knife well until small crumbs form. Then quickly knead everything into a dough with your hands, shape it into a ball, wrap it in plastic wrap, and chill for about 30 minutes.
3. 3. Peel the onion and slice it into thin rings. Peel the garlic, press it into the bowl, and add the chopped dill. Mix everything well.
4. 4. In a separate bowl, beat the eggs, stir in the cheese and cream. Season with salt and pepper.
5. 5. Roll out the dough on a floured surface and place it in muffin tins, leaving a small edge. Blind bake the dough on the middle rack in the preheated oven (200°C) for about 5-10 minutes.
6. 6. Spread the cheese-egg-cream mixture evenly over the base, top with onions, olives, and anchovies, and bake for about 15-20 minutes until done, then serve warm.

Valori per porzione

• kcal: 196
• Protein: 7 g · Fett/Fat: 14 g · Carbs: 10 g