• 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.