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Ingredients for 4 people:
For the pasta brisée:
350 g of Nutria Gluten-free Bread Mix - 190 g of butter
250 g of gluten-free breadcrumbs and pink breadcrumbs

For the filling:
5 of the lightly-brewed onions 1 dl of gluten-free light beer
2 thyme sprigs
200 g of bacon Sliced ​​Beretta - 2 eggs - 80 g grated Parmesan cheese - 150 g of gluten-free pizza mozzarella - 2 tablespoons extra virgin olive oil 'olive with salt and pepper

Procedure

Mix the gluten-free mixture in a bowl with the butter divided into small pieces and a pinch of salt;then add the water flush and knead gently until a homogeneous mixture is obtained. Let the dough rest in the refrigerator for 30 minutes. Meanwhile, butter a pan well, sprinkle the breadcrumbs and cover the bottom with parchment paper.

To prepare the filling:
Peel the onions and slice them to the thickness of 3- 5 mm, then brown for 3 minutes in a pan with the oil over low heat; sprinkle with the beer and cook for about 25 minutes in a covered pan. At the end, season with salt and pepper, mix, remove the onions with a slotted spoon and drain well. Peel the eggs in a bowl, add the Parmesan, onions and minced thyme, then mix everything.

After the rest time indicated for the brisée,roll out the dough into a layer of 3 mm thick, using a floured rolling pin, then place it in a circular pan lined with baking paper. Place half of the speck on the bottom, cover with the onion mixture and complete with the mozzarella in slices; finish with the remaining speck, then cover with a paper aluminum son and bake in the hot oven at 170 ° C for 40 minutes. Then remove the aluminum, continue cooking for 10 minutes, then churn and leave to rest for 1 hour before serving.