TORTINO DI CIPOLLA E SALAME CON TOMA PIEMONTESE

Ingredients

For the pastry:
1 cup all purpose flour
1/2 tsp. salt
2 tbsp. butter
2-3 tbsp. chilled milk, or water
1 handful of uncooked beans
waxed paper

For the filling:
1 large onion
5 oz. medium aged Toma Piedmontse cheese
3 oz. cooked salami
4 tbsp. heavy cream
3 eggs (2 whole eggs, one egg yolk)
1 boiled potato
oil, butter, salt and pepper

How to make the Toma Piedmont Quiche with Onions and Salami:

The Pastry:
Sift the flour, add the chilled flaked butter and with a pastry blender, mix until you get a crumbly texture. Add the salt and the chilled milk, knead until the dough is smooth. Make a ball and refrigerate for 30 minutes.

Roll the pastry out into a circle a little over 11in wide. Butter and flour a 9in pie tin or dish. Place the dough in it, pressing the dough into the edges. Trim off any extra dough from the edges. Prick the dough with a fork, place a piece of round waxed paper cut the size of the pie and weigh down with the handful of beans. Bake in a preheated oven at 375°F for 30 minutes.

The Filling:
In the meantime, slice and gently cook the finely chopped onion in a pan with a little oil and a tablespoon of butter. Add the salami cut in fine strips. Simmer for about five minutes stirring.

In a bowl mix the 2 whole eggs, the egg yolk and the heavy cream, salt and pepper to taste.

Cut the Toma Piedmontse cheese into strips and slice the boiled potato into rounds. Remove the pie from the oven and discard the beans and the wax paper. Arrange the sliced potato on the bottom, then add the cooked onion and salami, then top with the Toma Piedmontse cheese. Pour in the beaten egg mixture.

Place the pie in a preheated oven at 350°F for 30 minutes, until the pie turns a golden brown. Serve hot or at room temperature.

Serves 6-8

Regional recipe from Piedmont