Caramelized Onion Tourte Lilloise Style golden and flaky

1 In a casserole dish that can go in the oven, add your fat and once melted, pour in your sliced onions, your 2 peeled and crushed garlic cloves, your diced ham, salt lightly and pepper to taste, sweat covered for 15 minutes.

2 Preheat your oven to 355°F (180°C) (350°F)

3 Then moisten your onions with your beer, thyme and bay leaf, bring to a boil then place in the middle of the oven covered for 1 hour of cooking.

4 Meanwhile, place your round of puff pastry on your mold, crimp around the edges and prick the bottom with a fork, then refrigerate.

5 Do not turn off the oven, remove your onions, take out the bay leaf and place them in a salad bowl then quickly while mixing, pour in the cream and egg mixture.

6 Remove your pie from the fridge, pour in half of the preparation then add the diced maroilles and complete with the rest, put in the oven for 45 minutes.
If you wish, you can prepare your onion mixture the day before and cook your pie the next day.