Tarte Flambée

Ingredients

• 2.5 cups all-purpose flour
• 0.5 tsp instant yeast
• 1 tsp fine salt
• 0.75 cup warm water
• 1 tbsp neutral oil
• 0.75 cup fromage blanc
• 0.75 cup crème fraîche
• 0.75 tsp fine salt
• 0.5 tsp black pepper – freshly ground
• 0.125 tsp ground nutmeg
• 14 ounces yellow onion – thinly sliced
• 6 ounces smoked slab bacon – cut into 0.25-inch lardons

Instructions

1. Place a baking stone or steel on the middle rack and preheat the oven to its hottest setting (525–550°F) for at least 45 minutes.
2. Make the dough: In a mixing bowl, whisk together the flour, instant yeast, and 1 tsp fine salt. Add the warm water and neutral oil and stir until a shaggy dough forms. Knead on the counter until smooth and elastic, 3–4 minutes. Cover and rest at room temperature for 45 minutes.
3. Mix the topping: In a bowl, combine the fromage blanc and crème fraîche. Season with 0.75 tsp fine salt, the black pepper, and the nutmeg. Refrigerate until needed.
4. Prepare the toppings: Thinly slice the onions and cut the smoked slab bacon into 0.25-inch lardons. Pat the lardons dry with paper towels.
5. Divide and shape: Cut the dough into 2 equal pieces. Working with one piece at a time, place it on a sheet of parchment and roll very thinly (about 10×12 inches or a 12-inch oval; 1–2 mm thick). Keep the second piece covered.
6. Assemble: Spread a thin, even layer of the cream mixture over the dough, leaving a small border. Scatter half of the sliced onions and half of the bacon lardons evenly over the surface.
7. Bake: Slide the parchment with the tart onto the preheated stone/steel. Bake until the edges are deeply browned and crisp, the onions are tender with light char, and the bacon is rendered with browned spots, 7–10 minutes, rotating once if needed. Repeat rolling, topping, and baking with the second piece of dough and remaining toppings.
8. Serve: Cut into rectangles and serve immediately while hot and crisp.