Salmon and onion tarte, tagliatelle zucchini with garlic and fresh chives

Preparation time: 45 min

Preheat your Oven at 400 °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.