Ingredients:
For the shortcrust pastry
250 g RusticOtto mix (multigrain flour mix)
80 ml extra virgin olive oil
80 ml warm water
1 tsp salt
1 tsp baking powder

Ingredients:
For the filling
5 medium-sized potatoes, sliced
2 sweet onions, sliced
Salt and pepper q.s.
Extra virgin olive oil
Fresh rosemary
 
Directions 
Prepare the shortcrust pastry by mixing the flour, salt, water and oil. Lastly, add the baking powder.
The resulting dough will be a little sticky, so you will need to lightly oil your fingers to roll it out and place it in the pan.
On the surface of the dough, arrange the potatoes, thinly sliced with a mandolin, alternating them with the sliced onions.
Add salt, pepper and oil and season with fresh rosemary.
Bake in a 180° C standard oven (fan off) for about 30 minutes.
Serve hot or cold.



In cooperation with Farina Lievito e Fantasia