Yields 1 Tart
*If you can snag Benton’s bacon, it’s worth it. It gives this dish a deep, rich, smoky flavor.
Ingredients
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
Prep
- 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).
- 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.
- 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.
- 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).
- 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.
- 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.