Tarte Flambée

This Alsatian Tart originates from France and consists of thinly rolled out bread dough covered in a French-style cheese (fromage blanc), bacon and onions. It is absolutely delicious and makes quite an impressive appetizer for your next dinner party. We've sped up the preparation process by using store-bought pizza dough. This recipe makes two 5-inch tarts.

PREP TIME: 30 minutes
COOK TIME: 30 minutes

Ingredients
12 ounces bacon, sliced cross-wise (we used a center-cut for this recipe)
1 16-ounce ball of store-bought refrigerated pizza dough, divided in half
1 large yellow onion, thinly sliced
1 cup fromage blanc
1/4 creme fraiche
1/8 teaspoon ground nutmeg
Salt and freshly cracked black pepper, to taste

Directions
Heat bacon in a large skillet to medium-high. Cook until barely crisp, about 6-8 minutes. Remove bacon with a slotted spoon and transfer to a paper towel lined plate to drain. Reserve bacon fat.

Reduce heat to medium and add onions. Cook just until the onions soften, about 4-5 minutes. If you feel like you need a bit more fat in the pan while the onions cook, add a bit of the reserved bacon grease back in. Once cooked, remove onions from heat and let cool to room temperature.

Mix fromage blanc, creme fraiche and nutmeg together in a bowl. Season with salt and pepper.

Heat your oven to broil and make sure oven rack is as close to the bottom of the oven as it will go.

Dust a work surface with flour. Roll one ball of pizza dough into a 5" round, or a bit thinner if you can without tearing the dough. Transfer the dough to a cold cast-iron skillet. Turn on heat to medium-high and cook for 5-7 minutes, until the crust begins to brown on the bottom. Dock the dough with a fork through the cooking process to remove any large air bubbles. Transfer dough to a baking sheet and repeat with the remaining ball of dough.

Spread cheese mixture over both tart rounds, dividing evenly amongst the two. Top with onions and bacon. Broil for 5-6 minutes or until the tarts are browned and golden. Remove from heat and serve immediately.