Ingredients (for 6-8 people)
For the dough: 150 grams flour, 75 gr. butter, 4-5 tablespoons of milk, salt as needed.
For the filling: a large onion (or two medium ones), 60 grams of cooked salami, 150 grams of a medium-aged Piedmontese Perla Toma, 3 eggs, a large boiled potato, 60 grams of cream, 100 ml. milk, oil, Perla butter, salt and pepper.
Sift the flour and rub it into softened and chopped Perla butter, in order to form up a mound of crumbs. Make a well in the centre of the flour, add the salt and milk and mix quickly in order to obtain a ball (this can be done easily with an electric mixer). Cover with plastic wrap and let it rest in the refrigerator for about half an hour, then roll out to a thickness of about half a centimetre and put it in a mould of 24 cm, properly greased with butter and floured. Prick the base of the pastry with a fork, place a sheet of baking parchment on the bottom, fill it with rice and dried beans and blind bake at 180-190°C for 25-30 minutes.
Finely chop the onion and fry it slowly in olive oil and Perla butter and add the cooked salami cut into julienne strips and let it season for a few minutes. Cut the Toma into strips and thinly slice the potato. Remove the dried legumes from the pie and cover the bottom with the sliced potatoes, the onions added to the salami and the flakes of Toma Perla. Pour the mixture of beaten eggs and cream, adding some salt and pepper. Bake at 170°C for about twenty minutes or until the eggs are coagulated and the surface is golden brown.
For a faster and lighter version, but equally tasty, remove the potato and cream and place the filling into the uncooked pastry and bake it in the oven only once.