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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.

L'idée déco

Do not put the béchamel in contact with the dough if it is still hot, it would not withstand the temperature.


Recipe for 4


500 Gr
Wheat flour
10 Gr
1 Unit(s)
30 Ml
Olive oil
160 Ml


2 Unit(s)


250 Gr
125 Gr


30 Gr
Wheat flour
25 Gr
250 Ml
1 Unit(s)
Egg yolk
  • Butter
  • Salt and pepper
  • Vegetable oil
  • Olive oil

Preparation time: 45.00 min

Preheat your Oven at 400.00 °F

  • Prep

    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)

  • Pastry

    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.

  • Garnish

    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.

  • Bechamel

    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.

  • Tagliatelle

    In a hot pan with oil and butter, sauté the tagliatelle, ideally about 10 minutes before serving them .

  • Baking

    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.

  • Plating

    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.

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