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Ingredients

• For the pastry:
• 1/2 cake fresh yeast or 1 1/4 tsp. active dry yeast
• 2 Tbs. plus 1 1/4 cups lukewarm water
• 2 cups all-purpose flour ;
• 2 cups semolina flour ;
• 1/2 tsp. salt ;
• 2 Tbs. extra-virgin olive oil ;
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• For the filling: ;
• 3 Tbs. extra-virgin olive oil, plus more for brushing ;
• 4 large white onions, thinly sliced ; ;
• Salt and freshly ground pepper, to taste ;
• 1 cup ricotta cheese, preferably fresh ;
• 6 oz. smoked scamorza or other mild smoked cheese such as Gouda, shredded ;
• 1 Tbs. each minced fresh flat-leaf parsley, marjoram, thyme and sage ;
• 3 eggs ;

Description

Tiella Is A Southern Italian Word For A Baking Pan And, By Extension, Its Contents, Often A Savory Pie Or Tart. The Town Of Gaeta, Near The Border Of Campania, Has Earned Recognition For Its Tiella, A Particular Kind Of Torta Salata (savory Tart). Once A

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