caramelized onion, Gruyere Cheese
Ingredients for 6 servings
1 kg Courgettes zucchini cut thinly
1 kg gold onion cut thinly Julien
300 g shredded groovier cheese
100 g grated parmesan cheese
100 ml olive oil extra virgin
1 bunch of fresh thyme
1 tbsp sea salt
1 tea spoon black pepper
French salty Brisee’
400 g flour
200 g butter
50 g cold water
Cut the courgettes thinly, braise in a Teflon saute’ with hot olive oil, salt, pepper and fresh thyme.
Cut the onion thinly (julien), and braise caramelized in a Teflon sauté with olive oil, fresh thyme, salt, and pepper.
Shred gruyere cheese and parmesan cheese
French salty brisee
To prepare the shortcrust pastry, put the flour, the cold pieces of butter, a pinch of salt in the mixer equipped with blades and blend everything for a few seconds.
Then add the ice water and knead the dough again for 1-2 minutes until it is compact. Transfer it to a pastry board.
Work with your hands for a few moments. Wrap the dough in cling film and let it rest in the refrigerator for at least 40 minutes before using your brisè pasta.
Keep the shortcrust pastry in the refrigerator, closed in a container, for a couple of days at most. If you want, you can freeze the shortbread dough in the freezer for a month and thaw it if necessary.
It is essential to remember that the butter must be cold, just taken out of the fridge: in this way, it prevents it from melting too quickly during cooking in the oven and the pastry becomes hard.