Tarte Flambée - Alsatian Bacon & Onion Tart - How to Make Tarte Flambée

creme fraiche

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

gruyere cheese

🥗Healthier: emmental cheese

💰Cheaper: mozzarella

Emmental provides a similar flavor at a lower cost.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pancetta

Turkey bacon is leaner while still adding a smoky flavor.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

Set 12 oz of sliced bacon over medium high heat and cook until most of the fat renders out but the bacon is not crispy.

Remove the bacon from heat and transfer it to a strainer set over a bowl to drain excess fat.

In the same pan, add 1 thinly sliced onion with a pinch of salt and cook until the onions soften but do not caramelize, then let cool to room temperature.

In a mixing bowl, combine Fage Blanc and creme fraiche, season with freshly grated nutmeg, a pinch of salt, freshly ground black pepper, and a shake of cayenne pepper, then mix well and set aside.

Take about 5 oz of pizza dough and roll it out on a floured surface to a thin circle, less than an eighth of an inch thick.

Transfer the rolled dough to a cold cast iron pan and precook it on medium high heat until little bubbles form, poking them with a fork to prevent a chewy texture.

Once the bottom of the crust is nicely browned, remove it from heat and spread a generous layer of the cheese mixture over it.

Distribute the room temperature onions evenly over the cheese mixture, placing them until it becomes difficult to find more spots for them.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens