Ricotta and Onion Tartlet

A simple but delicious cake recipe:

Remove the peel from the onions and cut them into tender strips. Sauté in oil on medium fire until they are collapsed, this takes about five min. They should not take color.

At the same time, chop the parsley and mix with the raisins. Sprinkle with grappa and marinate for about ten minutes.

Cut the dough into squares of about 10 cm in diameter and spread them on small baking trays. Press the edges well and prick the bottom regularly with a fork.

Mix the cream, parmesan, ricotta and eggs. Stir in the onions, raisins and grappa and season with salt and pepper. Pour the mixture into the molds provided.

Meanwhile, bake the ricotta and onion tartlets in the oven heated to 200 degrees on the second rack from the bottom for twenty-five to thirty minutes until golden brown.

Serve lukewarm, e.g. with a crisp green salad or with a roasted piece of meat.

Tip Well prepared and suitable for an aperitif are mini-tartlets, which are baked according to the recipe and then warmed up for five minutes in a 100 °C hot stove before serving.

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