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When spring arrives, I love to start baking flatbread for a light dinner or lunch. This recipe for Bacon and Onion Tart–or Tarte Flambée, as it’s known in French, is the perfect answer to anyone craving a simple flatbread pizza with bacon and onions on bed of tangy cream.
If you’ve visited this recipe site before, you may already know that I have quite a few German dishes. This Bacon and Onion Tart might be known as Tarte Flambée to the French, but the Germans recognize it as Flammkuchen. I thought that was an interesting tidbit to learn about this dish.
Flatbread is super easy to make, so I am including a condensed version of my Thin and Crispy Pizza with this recipe. Another option is to make this recipe for Sourdough Flatbread, especially if you have some sourdough starter already in your fridge. But you might also use one purchased at the grocery.
Also, because Fromage Blanc and Creme Fraiche are incredibly difficult to find here in SE Kansas, I am including a homemade recipe that you combine to replace both. This homemade version uses common ingredients and tastes tangy and delicious on this tart. Feel free to use the French options, if they are available to you.
More Pizza Recipes to Try
- Classic Italian Stromboli
- Artisan Sourdough Pizza Dough
- Sourdough “Pizza Dough” Focaccia
- Skillet Pan Pizza
Ingredients for this Recipe
(See the full recipe at the bottom of this post.)
Flatbread
- 00 pizzeria flour or all-purpose
- nonfat dry milk powder
- granulated sugar
- instant yeast
- kosher salt
- warm water
- extra virgin olive oil
Toppings
- Fromage Blanc (see homemade version below)
- Creme Fraiche (see homemade version below)
- kosher salt and freshly ground black pepper
- freshly grated nutmeg
- sweet onion, thinly sliced
- thick bacon
- extra virgin olive oil, for garnish
- fresh basil, for garnish
Homemade Fromage Blanc & Creme Fraiche (Combined)
- heavy cream
- cream cheese, softened
- sour cream
Instructions for Making This Recipe
Preheat “convection” oven to 475°F, if you have that option. Set a baking stone on lower oven rack. Gather the ingredients so you have everything close at hand on the counter or table.
Make Flatbread
If you are making your own flatbread, go ahead and make the dough.
In a large mixing bowl, whisk together the 00 Italian Pizzeria Flour, nonfat dry milk, granulated sugar, instant yeast, and kosher salt.
If you don’t have 00 Pizzeria Flour, you may use all-purpose flour.
Add the warm water and 2 tablespoons extra virgin olive oil. Mix together to make a soft dough. Knead for 5 minutes, either by hand or by dough hook.
Place in a greased bowl. Cover with plastic wrap. Allow to relax for 15-30 minutes.
Prepare Ingredients
To make the homemade Fromage Blanc + Creme Fraiche, combine heavy cream, softened cream cheese, and sour cream in a medium bowl. Whisk together until combined.
Season with kosher salt, freshly ground black pepper, and a pinch of freshly grated nutmeg. Set aside until ready to use. This will make 1 1/2 cups, which will be enough for this recipe.
Slice sweet onion on a cutting board with a Chef’s or Santoku knife.
Cook bacon in a large skillet until crispy and nicely browned. Transfer to a plate lined with paper towels. When the bacon has cooled, break into bite-sized pieces.
Form the Flatbread
When the dough has rested for 15-30 minutes, you may go ahead and begin making the flatbread. Divide dough into four equal pieces. Working with one piece at a time, set dough on a lightly floured surface. Using your fingers, press dough into a thin circle or oval, about 8-10″ wide.
Transfer dough to a piece of parchment paper. Repeat with the remaining 3 pieces of dough.
Assemble the Tart
To assemble each tart, spread one quarter of the homemade Fromage Blanc-Creme Fraiche mixture over each piece of dough, leaving 1/2″ border around edges.
Place one quarter of the sliced sweet onion and cooked bacon pieces on each piece of flatbread.
Slide parchment paper onto baking stone and bake in preheated oven for 5-7 minutes until topping has browned in spots and crust is puffed and golden.
If your baking stone is big enough, you may be able to bake two pieces of flatbread at a time.
Serve immediately and repeat baking the remaining pieces of flatbread. If desired, drizzle extra-virgin olive oil on top of each tart and garnish with fresh basil. This recipe will make 4 tarts.
Wine Pairing recommendation: Serve with a dry Riesling or a Pinot Gris’
See more French Recipes Here. Browse Yeast Bread Recipes Here. View Pizza Recipes Here.
Bacon and Onion Tart
Ingredients
Flatbread
- 1 1/2 cups 00 pizzeria flour or all-purpose
- 1 tablespoon nonfat dry milk powder
- 1 teaspoon granulated sugar
- 1 teaspoon instant yeast
- 1/2 teaspoon kosher salt
- 1/2 cup warm water plus 1-2 tablespoons, as needed
- 2 tablespoons extra virgin olive oil
Topping
- 1 cup Fromage Blanc see homemade version below
- 1/2 cup Creme Fraiche see homemade version below
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon freshly grated nutmeg
- 1/2 cup sweet onion thinly sliced
- 8 slices thick bacon
- 2 tablespoons extra-virgin olive oil for garnish
- 1/4 cup fresh basil leaves for garnish
Homemade Fromage Blanc & Creme Fraiche Combined
- 3/4 cups heavy cream
- 1/2 cup cream cheese softened
- 1/4 cup sour cream
Instructions
- Preheat “convection” oven to 475℉, if you have that option. Set a baking stone on lower oven rack. Gather the ingredients so you have everything close at hand on the counter or table.
Make Flatbread
- In a large mixing bowl, whisk together the 00 Italian Pizzeria Flour (or all-purpose), nonfat dry milk, granulated sugar, instant yeast, and kosher salt.
- Add the warm water and extra virgin olive oil. Mix together to make a soft dough. Knead for 5 minutes, either by hand or by dough hook.
- Place in a greased bowl. Cover with plastic wrap. Allow to relax for 15-30 minutes.
Prepare Ingredients
- To make the homemade Fromage Blanc + Creme Fraiche, combine heavy cream, softened cream cheese, and sour cream in a medium bowl. Whisk together until combined. This will make 1 1/2 cups, which will be enough for this recipe.
- Season cream mixture with kosher salt, freshly ground black pepper, and a pinch of freshly grated nutmeg. Set aside until ready to use.
- Slice sweet onion on a cutting board with a Chef’s or Santoku knife.
- Cook bacon in a large skillet until pieces are crisp and nicely browned. Transfer to a plate lined with paper towels. When cooled, break into bite-size pieces.
Form Flatbread
- When the dough has rested for 15-30 minutes, you may go ahead and begin rolling it out. Divide dough into four equal pieces. Working with one piece at a time, set dough on a lightly floured surface. Using your fingers, press dough into a thin circle or oval, about 8-10" wide. Transfer dough to a piece of parchment paper. Repeat with the remaining 3 pieces of dough.
Assemble the Tart
- To assemble each tart, spread one quarter of the homemade Fromage Blanc-Creme Fraiche mixture over each piece of dough, leaving 1/2″ border around edges.
- Place one quarter of the sliced onion and cooked bacon on each piece of flatbread.
- Using a pizza peel, slide parchment paper onto baking stone and bake in preheated oven for 5-7 minutes until topping has browned in spots and crust is puffed and golden.
- Serve immediately and repeat baking the remaining pieces of flatbread.
- To serve, drizzle extra-virgin olive oil on top of the tarts and garnish with fresh basil. This recipe will make 4 tarts.
Notes
