Recipe #1

Just a warning, that, all recipes in Europe are done by weighing the ingredients and not measuring in cups and use the metric system.  You can find conversion charts online but it doesn’t always work with baking. My suggestion is to just get a good scale, it will help to expand your horizons in the kitchen.  So here’s my first, of hopefully many, regional recipes. If you don't understand something, please let me know.

Recette Alsacienne: Tarte à l’oignon (Onion Tart)

Serves 6

Pâte Brisée

250g flour

100g butter

5g salt

100mL water

Filling

250g onions

75g oil

100g “lard fumé” (thick bacon cut into small bits)***

50g butter

60g flour

½ L milk

2 egg yolks

Fresh ground pepper

Nutmeg

***lard fumé – we usually buy this as “lardons” which is a smoked pork, like bacon but not sliced finely. Instead they take they cut it in small pieces. It reminds me of salt pork that you would buy to make beans but without all the salt.

Prepare the pâte brisée the same way you would prepare a pie crust. Cut in the butter into the flour and salt. Add cold water and mix until you can form into a ball without over mixing. Flatten into a disk, wrap in plastic wrap and refrigerate while preparing filling.

Finely slice the onions and sauté in the oil until lightly coloured.

Prepare the béchamel : melt the butter in a medium saucepan, add the flour, stirring to get a uniform mixture.  Add milk, a little at a time, stirring well after each addition (to prevent lumps) until all the milk has been added. Season and cook, on low temperature, stirring frequently, for a few minutes(approx 3-4 minutes). Remove from heat, and stir in, quickly, the egg yolks.

Add the onions and check for seasoning. Cut up the lard fumé into pieces (or finely slice up bacon) and fry up to cook but not to get crispy. For lardons here, I actually blanched them in water.

Roll out or press in the pâte brisée into your pie dish or tart pan. Pour in your creamy onion mixture (should go about halfway, only). Sprinkle the lardons or bacon on top.

Cook in a hot oven (200°C) for 20 to 25 minutes.

Serve warm with a salad.

Bon Appétit!