Savory Crostata with Gorgonzola and Caramelized Onions

In a large bowl, sift the white wheat flour and add the cold diced butter along with a pinch of salt. Rub quickly with your fingertips until you get a sandy texture, then pour in 2-3 tablespoons of ice-cold water and bring the dough together into a compact ball. Wrap it in cling film and chill in the refrigerator for 30 minutes.

Roll out the chilled dough on a lightly floured surface into a round sheet about 4 mm thick. Place the sheet into a round tart pan lined with baking paper, prick the base here and there with a fork, and place the pan in the oven preheated to 180°C for 10 minutes to blind bake lightly.

While the dough is resting, peel the red onions and slice them thinly. Heat the extra virgin olive oil in a large skillet and sauté the onions over low to medium heat for 15 minutes, adding a pinch of salt, ground black pepper, and thyme, until soft, translucent, and nicely caramelized.