This escoffier style onion tart is an absolute blast from the past. It uses a soubise puree as a filling (which is based of béchamel and pureed onions) which is then cooked in a pie crust and served Luke warm.
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INGREDIENTS:
400 grams of home made short crust pastry (or one roll of pre-made shortcrust pastry)
600 to 700 grams of finely sliced onions.
150 grams of butter (100 grams to cook the onions and the rest after adding the béchamel)
salt and pepper to correct the seasoning at then end
1 or 2 tablespoon of heavy whipping cream (double cream) 37% fat content

For the Bechamel:
60 grams butter (for the roux)
60 grams plain flour (for the roux)
500 ml whole milk (full cream)
1 teaspoons of salt
1 pinch of black pepper
2 or 3 pinches of grated of nutmeg
1 small bay leaf

Notes: the shortcrust has to be blind baked before it can filled with the béchamel mix.
to process the onions with the béchamel you will need a stick blender or food processor.

🧅🥕INGREDIENTS🥕🧅
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