This onion and bacon tart takes me back to my college days in Paris, when my friends and I would finish class and rush to St Germain-des-Près for drinks and a Flammekueche. Perhaps it was a 90’s kind of thing, but we loved eating this delicious Alsatian speciality. This pizza style tart topped with a mixture of crème fraîche, fromage blanc, onions and bacon strips is my idea of a heavenly snack. This is an ideal Monday meal after all the heavy week-end cooking I’ve been doing. It takes less than 10 minutes to make, and 12-15 minutes to bake! Nice and easy!
1 ready-made 230 grs puff pastry (I use Herta – pâte feuilleutée), but you can also use ready-pizza dough
150 ml thick crème fraîche
50 grs fromage blanc
3 small onions (sliced finely)
150 grs finely diced bacon (lardons)
1/2 tsp ground nutmeg
1 tbsp canola oil
Pre-heat the over to 210° degrees celsius/425 F.
In a bowl, mix the crème fraîche, fromage blanc, nutmeg and canola oil. Pre-fry the diced bacon (lardons) in a frying pan for 5 minutes. Set aside. Slice the onions finely. Roll out the pastry (either rectangle or round shaped) and fold the borders (1 cm). Spread the cream mixture on the dough evenly, sprinkle onion and bacon all over. Finish with a dash of salt and pepper. Place on a parchment lined baking tray and bake in the middle of the oven for 12-15 minutes. Serve with a salad.