Alsatian Onion Tart

Name: Alsatian Onion Tart
Total time: 1 h 30 min
Yield: 4 servings
Ingredients: 1 package shortcrust pastry; 3 1/2 tablespoons butter; 5 1/4 ounces bacon crumbled; 1 dry pint onions finely sliced into rings; 1 teaspoon couscous; 6 3/8 tablespoons flour; 1 dry pint milk; salt; ground black pepper; nutmeg; 4 eggs medium-sized

LA COCINA DE BABEL

11Ingredients

90Minutes

530Calories

Read Directions

Description

Drawing inspiration from French cuisine, this Alsatian onion tart is the perfect addition to breakfast or brunch. Featuring a shortcrust pastry crust that you can either purchase pre-made or make yourself, this Alsatian onion tart features puffed couscous, crumbled bacon, and a thick bechamel sauce filling. Baked until golden, this savory tart is bursting with flavor that ensures no leftovers. Bake time on this tart is 30 to 40 minutes. Total preparation time is 90 minutes.

Ingredients
US|METRIC
SERVINGS:

1 package shortcrust pastry
50 grams butter
150 grams bacon (crumbled)
500 grams onions (finely sliced into rings)
1 teaspoon couscous
50 grams flour
500 milliliters milk
salt
ground black pepper
nutmeg
4 eggs (medium-sized)

Directions

Line a 22-centimeter tart pan with parchment paper and lay the shortcrust pastry in it. Refrigerate while making the filling.
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.
Add the couscous, stir, and wait until it puffs up.
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.
Preheat the oven to 180 degrees Celsius.
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.
Bake 30 to 40 minutes or until the top is golden.

Discover more recipes from La Cocina de Babel