Tarte Flambée

Feb 28, 2021Dedalus Staff

Yields 1 Tart

*If you can snag Benton’s bacon, it’s worth it. It gives this dish a deep, rich, smoky flavor.


¼ cup crème fraîche

⅓ cup fromage blanc (or cream cheese softened)

⅛ teaspoon freshly grated nutmeg

1 teaspoon kosher salt, more to taste

 Freshly ground black pepper, to taste

⅞ cup/110 grams all-purpose flour, plus more for dusting

1 ½ teaspoons baking powder

1 ½ teaspoons olive oil

1 large egg yolk

4 strips smoked bacon, preferably Benton’s, finely diced (about 2/3 cup)

1 small white onion, thinly sliced


  1. If you have a pizza stone, place it on the middle rack of your oven, top with a baking sheet, and heat the oven to 425 degrees. (If you don’t have a stone, just place the baking sheet on the oven rack).
  2. In a medium bowl, combine crème fraîche, fromage blanc (or cream cheese), nutmeg, 1/2 teaspoon salt and the pepper. Set aside while you make the dough.
  3. In a separate medium bowl, whisk to combine flour, baking powder and remaining 1/2 teaspoon salt. In a small bowl, whisk to combine olive oil, egg yolk and 1/4 cup water. Add to dry ingredients and use a fork to combine until it creates a shaggy dough.
  4. Turn the dough out onto a floured surface and knead for 1 minute, until the dough is uniform and elastic. (Flour your hands as necessary to keep the dough from sticking.) Roll out to a 12-inch round, then transfer to a parchment-lined baking sheet without a rim (or use an overturned rimmed baking pan).
  5. Spread cheese mixture evenly over the dough, leaving a 1/2-inch border along the edges. Sprinkle bacon and onions on top. Slide tart, still on parchment paper, off baking sheet and directly onto baking sheet in oven.
  6. Bake until top is beginning to brown, and sides are golden and crispy, about 20 minutes. Remove from oven and slide off parchment paper to serving platter. Serve warm.

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