Salmon and onion tarte, tagliatelle zucchini with garlic and fresh chives
Brunch, Vegetables and Fruits, Fish, Seafood & Shellfish
Classic tart, consisting of a bechamel and cheese garnish.
IngredientsRecipe for 4
- Salt and pepper
- Vegetable oil
- Olive oil
Preparation time: 45.00 min
Preheat your Oven at 400.00 °F
Cut the bacon into small dice.
Peel and mince onions.
Wash the zucchini, cut the ends, then slice them finely lengthwise with a mandolin. Then slice them into thin long strips (tagliatelle)
In a bowl, mix the salt and the (sifted) flour.
Make a volcano, creating a hole with your fingers, put the egg, olive oil, and water into the hole.
Mix all without working the dough too much.
Transfer your dough to a large flat surface, work it a little more until it's nice and uniform.
Roll it into a ball, wrap it with saran wrap.
Keep in the fridge at least 1 hour.
In a hot frying pan, sauté onions with oil and butter until lightly caramelized.
In a saucepan of boiling water, blanch the bacon for 2 minutes then drain into a colander.
Bring the milk to a boil.
Melt the butter gently in a saucepan, add the flour, using a whisk, do not stop stirring.
You have just made a roux, bring the milk to a boil without burning it, then pour it onto our roux.
Mix everything with the whisk and bring everything to a boil (be careful that the heat is not too high).
Remove from heat and add the egg yolk, mix well again, add the onions and check the seasoning.
In a hot pan with oil and butter, sauté the tagliatelle, ideally about 10 minutes before serving them .
Place the rolled pastry into a pie plate.
Fill the béchamel halfway up (cold or warm, at most), sprinkle the bacon on top.
Place the tarte in the oven for about 25 minutes.
Put a slice of tarte into a round dish and place zucchini tagliatelle on the side.
Do not put the béchamel in contact with the dough if it is still hot, it would not withstand the temperature.