Tarte Flambée (French Bacon and Onion Tart) Recipe
Prep Time:
1 hour, 35 minutes
Cook Time:
10 minutes
Servings:
4 Servings
Ingredients
  • ½ cup warm water
  • 1 teaspoon granulated sugar
  • 1 teaspoon active dry yeast
  • 1 ½ cups bread flour (or all-purpose), plus additional for rolling
  • 2 teaspoons kosher salt, divided
  • 2 tablespoons olive oil, divided
  • ½ pound thick cut bacon, cut into ¼" strips
  • ½ medium onion, thinly sliced
  • 1 tablespoon unsalted butter
  • 1 cup crème fraîche
  • ¼ teaspoon nutmeg
  • ½ teaspoon cracked black pepper
  • Chives, chopped, for garnish
Directions
  1. Stir to combine water, sugar, and yeast in a medium bowl. Cover and set aside for 5 to 10 minutes until foamy.
  2. Add flour, 1 teaspoon salt, and 1 tablespoon olive oil. Stir to combine to a shaggy dough.
  3. Transfer dough to a clean surface and knead for 6-8 minutes until combined and smooth. Form into a ball.
  4. Grease a medium bowl with 1 tablespoon olive oil. Place dough into bowl, turning to coat with oil. Cover and set aside to rise for 1-1 ½ hours until doubled in volume, or refrigerate overnight if making ahead.
  5. In a sauté pan over medium-high heat, cook the bacon, stirring occasionally, until browned, 5 to 6 minutes.
  6. Use a slotted spoon to transfer bacon to a plate; set aside. Discard all but 1 tablespoon of bacon fat in pan.
  7. Add onions and butter to bacon fat in pan. Cook over medium-high heat until softened, stirring occasionally, 4 to 5 minutes. Set aside.
  8. Stir to combine crème fraîche, 1 teaspoon salt, nutmeg and black pepper.
  9. Preheat oven to 500 F.
  10. Line a baking sheet with parchment paper.
  11. Lightly flour a clean surface and roll dough to ⅛-inch thickness about the size of the baking sheet (13x18-inch).
  12. Transfer dough to the baking sheet and stretch lightly to fill the size of the pan if needed.
  13. Gently spread crème fraîche mixture over dough, leaving ½-inch border around edges. Top evenly with onions and bacon.
  14. Bake for 10-12 minutes until edges are a deep golden brown.
  15. Top with chives before serving.