Torta di cipolle from Liguria

Torta di Cipolle is a tasty  Onion Pie, really spread in Liguria and used also as a variation on Easter time for the Torta Pasqualina.
The ingredients for the dough are basically the same and here is the list:

eight  1/3 cups (1 k) flour
four tablespoons extravirgin olive oil
Salt and Warm water

The filling will be the following:

2 1/4 pounds (1 k) sweet red onions
3/8 cup (75 g) unsalted butter
An ounce (30 g) dried porcini
1/2 cup Parmigiano Reggiano
Salt & Pepper to season

Preheat your oven to 400 F (200 C).

Make a mound of the flour, pour in the oil and add 2 pinches of salt. Put in it warm water and work it until you create a soft smooth dough. Separate it into 33 small balls and let them rest, covered by a damp cloth. Take for the base 13 small ball, and make some lovely pastry foils. Put a little oil on them but the last one.

For the filling:

Melt the butter, and sauté the red onions and the porcini you have soaked in hot water for about a half hour. Remove the mixture from theheat, put in the cheese, and once the filling has cooled put it onto the base. Then add the other pastry foils you have made and fold it on. The result has to be like in the image you see above! Put inside the oven for ca. 50-60 minutes, let it cool down and enjoy!


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