List of Ingredients
- 1 3/4 CUPS of flour
- 9 OZ. of stracchino cheese
- 7 OZ. of agretti (salsola soda or friar's beard), washed
- 2/3 CUP of unsalted butter, softened
- 1 CUP of Grana Padano cheese, grated
- 1/4 CUP of milk
- 1 of large egg
- 1 medium onion
- zest of 1 lemon
- extra-virgin olive oil
- salt
- pepper
Method
Combine the flour, butter, 3/4 cup Grana Padano, and a pinch of salt and knead until a crumbly mixture forms; add the egg and continue kneading until smooth and compact. Roll dough in parchment paper, then plastic wrap, and refrigerate for 1 hour.
Combine the stracchino cheese, a drizzle of oil, a pinch of salt, a grind of pepper, the lemon zest, and the milk. Stir until smooth and creamy.
Peel and thinly slice the onion. Chop the agretti. Cook the onion in a frying pan with a drizzle of oil for 1-2 minutes until translucent, then add the agretti and sauté for a further 1-2 minutes, season with salt, and turn off the heat. Complete with 2 Tbsp. Grana Padano.
Preheat the oven to 340°F. Roll out the dough to 1/16” thick and use to line 8 tartlet tins (3” diameter, 3/4” deep). Prick the bases with a fork, then divide the agretti between the tins and top with the stracchino mixture. Bake for 10 minutes, then cover the tartlets with aluminum foil and bake for another 8 minutes. Remove from the oven and from the tins, then return to the oven for another 2 minutes. Remove again and allow to cool before serving.