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Tarte Flambé (Alsatian Bacon and Onion Tart)
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Chef John's French-German tarts feature bacon, onion, and creamy cheese topping on a savory pizza base.
Ingredients:
  • 12 ounces sliced bacon, cut crosswise into 1/2-inch pieces
  • 4 (5 ounce) balls prepared pizza dough
  • 1 large yellow onion, sliced
  • 1 cup fromage blanc (French-style fresh cheese)
  • 0.25 cup creme fraiche
  • 1 pinch ground nutmeg
  • salt and freshly ground black pepper to taste
  • 1 pinch cayenne pepper
Instructions:
  • Cook the bacon in a skillet over medium-high heat until it is cooked but not crispy and the fat has rendered out, approximately 8 minutes. Drain the bacon in a strainer and save the fat for later.
  • Return skillet to medium heat. Add sliced onions and cook until softened, about 3 to 5 minutes. If needed, stir in 1-2 teaspoons of bacon fat for extra flavor. Let the mixture cool to room temperature off the heat.
  • Combine the fromage blanc, crème fraîche, nutmeg, salt, black pepper, and cayenne pepper in a mixing bowl.
  • Place 1 ball of pizza dough on a generously floured surface and roll it out to a 10- or 12-inch thin circle. Transfer the dough to a cold cast iron pan and heat over medium-high heat to precook the bottom of the crust. Press down any bubbles with a fork to ensure the crust ends up thin and crisp. Cook until the bottom is nicely browned and just about to start getting charred, which usually takes about 5 to 7 minutes. Remove from heat and repeat the process with the remaining dough.
  • Cover the crust with a generous layer of cheese mixture. Sprinkle with onions and bacon evenly. Broil for 5-6 minutes until edges are golden brown and slightly lifted. Repeat for the remaining tarts.

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