Submitted by Mary Ryan
One of my favourite recipes dates from over 40 years ago when I was living in Strasbourg in north-east France. This is a traditional dish from the Alsace region. It works well served with a salad as a lunch dish, or as a starter for a more formal meal, accompanied by a glass of dry white wine from Alsace (Riesling or Pinot Noir).
Ingredients
One of my favourite recipes dates from over 40 years ago when I was living in Strasbourg in north-east France. This is a traditional dish from the Alsace region. It works well served with a salad as a lunch dish, or as a starter for a more formal meal, accompanied by a glass of dry white wine from Alsace (Riesling or Pinot Noir).
Ingredients
| Pastry 250g flour 100g butter 5g salt, 10cl water | Onion mix 250g onions 75g butter 100g lean smoked bacon | Béchamel sauce 50cl milk 60g flour 50g butter 2 egg yolks salt, pepper, nutmeg |
Method
- Prepare the pastry, or use ready-prepared shortcrust pastry.
- Chop the onions and very lightly brown them in butter (20/25 minutes).
- Prepare the béchamel sauce. Melt the butter in a saucepan and stir in the flour (without letting the mixture brown). Then gradually add the milk, beating well to retain a smooth texture, and let it simmer gently for 10 minutes. Finally remove from the heat and stir in the two beaten egg yolks. Season with salt, pepper and grated nutmeg.
- Add the onions to the sauce.
- Dice the bacon.
- Roll out the pastry and line a greased 8in tart tin with the pastry. Bake it blind until lightly coloured.
- Pour in the onion mixture and sprinkle the bacon pieces on top.
- Bake in a hot oven (200⁰C) for 20 to 25 minutes. Serve warm.
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