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Tarte Flambé (Alsatian Bacon and Onion Tart)

While this tarte flambé recipe is a pizza found in most communities along the German-French border, it goes by a totally dessert-sounding name. Toppings include bacon, onions, and a creamy cheese mixture.

Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Servings:
4
Jump to Nutrition Facts

Ingredients

Original recipe (1X) yields 4 servings

  • 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)

  • ¼ cup creme fraiche

  • 1 pinch ground nutmeg

  • salt and freshly ground black pepper to taste

  • 1 pinch cayenne pepper

Directions

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

  4. 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. 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.

    closeup of Chef John's Tarte Flambé (Alsatian Bacon and Onion Tart) on a black serving plate garnished with fresh thyme sprigs

    Chef John

Chef's Note

Once your crust is pre-baked and topped, you can finish it under the broiler as I did. Or the other method would be to pop it in the oven at 500 degrees F (260 degrees C) until it's cooked to your preferred doneness, 7 to 10 minutes. You can also do both: start it in a hot oven and then give it a minute under the broiler to seal the deal.

Nutrition Facts (per serving)

657 Calories
27g Fat
72g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 657
% Daily Value *
Total Fat 27g 34%
Saturated Fat 8g 38%
Cholesterol 68mg 23%
Sodium 1637mg 71%
Total Carbohydrate 72g 26%
Dietary Fiber 3g 9%
Total Sugars 11g
Protein 28g 55%
Vitamin C 3mg 3%
Calcium 74mg 6%
Iron 4mg 23%
Potassium 215mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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