Tarte Flambée
This elevated Alsatian “pizza” works marvelously with local whites. Pair it with an Alsatian riesling to balance the creaminess.
Ingredients
- ½ lb thick-cut bacon, cut into ¼” strips
- ½ medium onion, thinly sliced
- 1 c crème fraîche
- ½ tsp cracked black pepper
- ¼ tsp salt
- ¼ tsp nutmeg
- Pizza dough
Directions
- Cook bacon in a pan over medium heat; transfer to a dish when cooked to your preferred crispness; set aside.
- Add sliced onion to pan with bacon grease and sauté over medium heat until softened; remove from heat and set aside.
- Preheat oven to 500˚ F.
- Combine next three ingredients in a bowl.
- Roll out dough on a lightly floured 13”x18” baking pan.
- Spread mixture evenly over dough.
- Top with bacon and onion.
- Bake for 10-12 minutes or until edges are golden brown.