This bacon tart recipe is for the classic Alsatian specialty, flammekuche, or tarte flamme. Rolling the dough cracker-crisp thin and baking it in a super hot oven is the key to attaining the crunchy texture and caramelized onion topping that makes this tart famous.
Prep Time: 10 minutes
Cook Time: 20 minutes
Chill: 2 hours
Total Time: 2 hours, 30 minutes
Yield: 4 to 6 servings
- 1 3/4 cups all-purpose flour
- 8 tablespoons cold butter, cut into pieces
- 1 teaspoon salt
- 2 tablespoons cold water
- 1/2 cup ricotta cheese
- 1/3 cup creme fraiche
- 2 teaspoons all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 teaspoon granulated sugar
- 1 large onion, thinly sliced
- 6 slices bacon, cooked and crumbled
Using a food processor, pulse the flour, butter, and salt until it has a coarse, sandy texture with a few pea-size bits of butter remaining. Stir the cold water into the flour mixture just until the dough pulls together into a shaggy ball. Wrap the dough in plastic wrap and refrigerate it for 2 hours, or until it is cold.
Preheat the oven to 425F. Roll the dough into an 8-inch by 12-inch rectangle on a lightly greased baking sheet. Stir the ricotta cheese, creme fraiche, flour, and salt until it is smooth. In a separate bowl, toss the sliced onions in the oil and sugar.
Spread the cheese mixture over the surface of the dough, and then arrange the onions and bacon over the cheese. Bake the bacon tart for 15 to 20 minutes, until the dough is golden brown and the onions caramelize.
This bacon tart recipe makes 4 to 6 servings.