Onion tart with béchamel: The gourmet duo that revolutionizes tarts

If you thought you knew all the pie recipes, think again! Our onion tart topped with a creamy béchamel sauce promises you a unique explosion of flavors. A simple recipe, but one that will surprise and delight all your guests.

The pie that overturns the codes

Ingredients :

Shortcrust pastry : 1 roll
Onions : 4 large, finely sliced
Butter : 50g
Flour : 2 tablespoons
Milk : 500ml
Nutmeg : a pinch
Salt & pepper : according to taste
Grated cheese (optional): for sprinkling
Fresh parsley (optional): to garnish

Preparation :

Preparing the onion : In a large skillet, melt the butter and add the sliced onions. Brown them over medium heat until they are golden brown and caramelized.
Bechamel : In a separate pan, melt the butter, add the flour and mix well. Pour in the milk little by little, stirring constantly to avoid lumps. Continue to cook until thickened. Season with nutmeg, salt, and pepper.
Assembly : Spread the shortcrust pastry in a pie mold. Spread the caramelized onions on the bottom. Then pour in the béchamel sauce. If desired, sprinkle with grated cheese.
Cooking : Preheat the oven to 180°C and bake the tart for 25-30 minutes or until golden brown and cooked through.
Service : Serve hot, garnished with fresh parsley for a touch of freshness.

Whether for an evening meal accompanied by a green salad or to impress your guests at brunch, this onion tart with béchamel is the perfect choice. Guaranteed success with every bite! 🥧🍽️🌟