Tarte Flambée

Name: Tarte Flambée
Total time: 60 min
Yield: 1 servings
Cuisine: French
Ingredients: 1 batch thin pizza-style dough; 1 cup crème fraîche; 1/2 cup fromage blanc (or whole milk ricotta); 1 large Spanish onion (very thinly sliced); 1/2 lb smoked bacon lardons or pancetta; freshly grated nutmeg

Alsace's answer to pizza: a paper-thin crispy flatbread topped with crème fraîche, sweet caramelized onions, and smoky lardons.

60 minutes

Serves 1

Main

Contains common allergens

Dairy

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Instructions

6 steps

1
Place a baking stone or heavy baking sheet in the oven and preheat to its absolute maximum temperature (500°F/260°C or higher) for at least 30 minutes.

2
In a small bowl, whisk together the crème fraîche and fromage blanc. Season with salt, plenty of black pepper, and a dash of nutmeg.
3
Divide the dough and roll it out on parchment paper until it is paper-thin and almost translucent.
4
Spread the cream mixture evenly over the dough, leaving a small border around the edges.
5
Scatter the thinly sliced raw onions and the raw bacon lardons evenly over the cream.
6
Transfer the tart (on the parchment paper) onto the preheated baking stone. Bake for 8-12 minutes until the edges are dark and blistered, the bacon is crisp, and the onions are charred at the tips. Serve immediately.

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