250 gr. soft flour
125 gr. DODONI cow’s butter
1 teaspoon sugar
4 eggs (1 for the dough, 3 for the stuffing)
2 tablespoons DODONI fresh milk 3,5% fat, for the dough
120ml DODONI fresh milk 3,5% fat, for the stuffing
250gr. DODONI sheep’s graviera
2 tbls brown sugar
2 tbls balsamic vinegar
2 tbls olive oil
½ branch of rosemary
salt and pepper
Start with the dough. In our working surface, mix flour and 1 teaspoon of salt to combine. Add cold butter, sugar and 1 egg, pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with milk. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 3 tablespoons more water, 1 tablespoon at a time). Do not overmix. Freeze for 30 minutes.
On a lightly floured surface, roll dough into a 12-inch circle. Fit into a 9-by-1 1/2-inch round tart pan, pressing dough into corners. Transfer to freezer to chill for 30 minutes.
Cut onions into slices.
Heat olive oil in a large, heavy-bottomed sauté pan on medium heat. Add the onions and sprinkle a little salt over them. Cook, stirring occasionally for 10 minutes, until the onions have softened and are translucent. Reduce the heat to medium low and cook for an additional 10 minutes, stirring occasionally, until the onions are well browned. Add balsamic vinegar and cook for 10 minutes more, until onions are completely caramelized. Remove from heat.
Preheat oven to 170°C. Line pastry with parchment paper, wax paper, or aluminum foil, pressing into the corners and edges. Fill at least two-thirds with baking weights - dried beans, rice, or aluminum pie weights. Bake first for 10 minutes, remove from oven and let cool a few minutes.
In a medium bowl, whisk together milk, cream, graviera, salt, pepper and eggs.
Spread onions over the bottom of the crust and pour with the milk mixture.
Transfer to oven, and bake until just set in the center, 30 to 35 minutes. Cool on a wire rack for about 10-15 minutes before slicing.