Alsatian Onion Tart

Directions

1. Line a 22-centimeter tart pan with parchment paper and lay the shortcrust pastry in it. Refrigerate while making the filling.
2. In a heavy-bottomed pot, melt 1 teaspoon of butter and add the bacon. Saute a few seconds until the bacon starts to give off its fat. At that point, add in the onions, stir, and simmer on low heat for 20 minutes.
3. Add the couscous, stir, and wait until it puffs up.
4. Separately, make the bechamel sauce. Melt the other 50 grams of butter, add the flour, stir, and let cook through a few moments. Stream in the milk and keep whisking until the sauce thickens. Add a pinch of nutmeg, and salt and black pepper to taste. Set aside.
5. Preheat the oven to 180 degrees Celsius.
6. In a large bowl, whisk the eggs with a pinch of salt. Incorporate the bechamel sauce and the onions with the bacon. Pour into the tart pan.
7. Bake 30 to 40 minutes or until the top is golden.