Tarte Flambé (Alsatian Bacon and Onion Tart)
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Source:

Ingredients for - Tarte Flambé (Alsatian Bacon and Onion Tart)

1. Sliced bacon, cut crosswise into 1/2-inch pieces - 12 ounces
2. Balls prepared pizza dough - 4 (5 ounce)
3. Yellow onion, sliced - 1 large
4. Fromage blanc (French-style fresh cheese) - 1 cup
5. Creme fraiche - ¼ cup
6. Ground nutmeg - 1 pinch
7. Salt and freshly ground black pepper to taste - 1 pinch
8. Cayenne pepper - 1 pinch

How to cook deliciously - Tarte Flambé (Alsatian Bacon and Onion Tart)

1. Stage

Place bacon in a skillet and cook over medium-high heat until cooked but not crisp and fat has rendered out, about 8 minutes. Drain in a strainer; reserve fat.

2. Stage

Place skillet back over medium heat. Add sliced onions. Cook briefly just until they lose their raw edge and soften up slightly, 3 to 5 minutes. Add a teaspoon or 2 of bacon fat if the pan seems too dry. Remove the skillet from heat and allow to cool to room temperature.

3. Stage

Mix fromage blanc, crème fraîche, nutmeg, salt, black pepper, and cayenne pepper together in a mixing bowl.

4. Stage

Place 1 ball of pizza dough on a well-floured surface. Flatten and roll out to a 10- or 12-inch thin circle. Transfer to a cold cast iron pan. Heat over medium-high heat to precook the bottom of crust. As dough heats and bubbles appear, deflate them with the tines of a fork, so crust ends up thin and crisp (not chewy). When bottom is nicely browned and just about to start getting charred, 5 to 7 minutes, remove from heat. Repeat with remaining dough.

5. Stage

Spread a generous amount of cheese mixture over crust. Top evenly with some onions and bacon. Broil 5 or 6 minutes until edges are browned and starting to lift. Repeat for remaining tartes. Chef John