Meat and Poultry Pork Bacon Appetizers Tarte Flambé (Alsatian Bacon and Onion Tart) 5.0 (7) 5 Reviews 5 Photos While this tarte flambé recipe is a pizza found in most communities along the German-French border, it goes by a totally dessert-sounding name. Toppings include bacon, onions, and a creamy cheese mixture. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on November 19, 2024 Save Rate Print Share Add Photo 5 5 5 5 Prep Time: 15 mins Cook Time: 25 mins Total Time: 40 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 12 ounces sliced bacon, cut crosswise into 1/2-inch pieces 4 (5 ounce) balls prepared pizza dough 1 large yellow onion, sliced 1 cup fromage blanc (French-style fresh cheese) ¼ cup creme fraiche 1 pinch ground nutmeg salt and freshly ground black pepper to taste 1 pinch cayenne pepper Directions Place bacon in a skillet and cook over medium-high heat until cooked but not crisp and fat has rendered out, about 8 minutes. Drain in a strainer; reserve fat. Place skillet back over medium heat. Add sliced onions. Cook briefly just until they lose their raw edge and soften up slightly, 3 to 5 minutes. Add a teaspoon or 2 of bacon fat if the pan seems too dry. Remove the skillet from heat and allow to cool to room temperature. Mix fromage blanc, crème fraîche, nutmeg, salt, black pepper, and cayenne pepper together in a mixing bowl. Place 1 ball of pizza dough on a well-floured surface. Flatten and roll out to a 10- or 12-inch thin circle. Transfer to a cold cast iron pan. Heat over medium-high heat to precook the bottom of crust. As dough heats and bubbles appear, deflate them with the tines of a fork, so crust ends up thin and crisp (not chewy). When bottom is nicely browned and just about to start getting charred, 5 to 7 minutes, remove from heat. Repeat with remaining dough. Spread a generous amount of cheese mixture over crust. Top evenly with some onions and bacon. Broil 5 or 6 minutes until edges are browned and starting to lift. Repeat for remaining tartes. Chef John Chef's Note Once your crust is pre-baked and topped, you can finish it under the broiler as I did. Or the other method would be to pop it in the oven at 500 degrees F (260 degrees C) until it's cooked to your preferred doneness, 7 to 10 minutes. You can also do both: start it in a hot oven and then give it a minute under the broiler to seal the deal. I Made It Print Nutrition Facts (per serving) 657 Calories 27g Fat 72g Carbs 28g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 657 % Daily Value * Total Fat 27g 34% Saturated Fat 8g 38% Cholesterol 68mg 23% Sodium 1637mg 71% Total Carbohydrate 72g 26% Dietary Fiber 3g 9% Total Sugars 11g Protein 28g 55% Vitamin C 3mg 3% Calcium 74mg 6% Iron 4mg 23% Potassium 215mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.