Salmon and gorgonzola galette

Beat the flour, eggs and milk until a liquid dough is obtained. Let stand in the refrigerator for 30 minutes.

Meanwhile, cut the onion into julienne strips and cook in a frying pan with EVOO until golden brown. Set aside.

Now pour the dough we had saved in a non-stick frying pan. When it starts to set, turn it to cook on the other side.

Once turned, in the frying pan, add the ingredients on top: onion, salmon and gorgonzola. OPTIONAL: this time I also added a layer of grated Emmental cheese on the base.

Finally, fold the sides to obtain a square shape and serve.