Servings: 2-4

Ingredients

• Dough
  • 1 cup (150g) all purpose flour
  • ¼ cup (60ml) water, or a bit more as needed until the dough comes together
  • 1 tbsp (15 ml) olive oil
  • ¼ tsp (1½ g) salt
• Toppings
  • 2 ½ oz smoked bacon
  • ½ medium onion (yellow or red)
  • 3 tbsp crème fraîche
  • 1 pinch fresh ground nutmeg
  • 1 pinch salt
  • 1 pinch pepper
  • ¼ cup gruyere cheese

Directions

• Preheat the oven to 450F/230C.
• Dough
  • Mix together the oil, salt and water in a measuring cup. Stir until salt is dissolved
  • Place flour in standing mixer or alternatively use a food processor (dough blade)
  • Turn power on and slowly add the wet ingredients
  • It should be a relatively dry dough but if it is not coming together slowly add small additional amounts of water until you get the right consistency
  • Once formed, shape into a ball and set aside while you prepare the toppings
• Toppings
  • Cut the bacon into thin strips (lardons) and cook in a small frying pan over a medium heat until they are just beginning to brown. Remove and set aside leaving the drippings in the pan
  • Add the onions to the pan, and cook until the onions have softened and are just beginning to brown
  • Add the nutmeg, salt, and pepper to the crème fraîche and mix well
• Line a large baking sheet with parchment paper
• Cook
  • Roll the dough out as thin as you can (approximately ⅛ inch) on a lightly floured surface. Shape into a circle (like a pizza) or a rectangle slightly smaller than the surface area of the baking sheet
  • Fold the edges slightly to contain the toppings during the cook
  • Transfer the dough to the lined baking sheet and spread the crème fraîche mixture over the top
  • Spread the sautéed onions and bacon evenly across the tarte
  • Top with the gruyere and bake for about 10 minutes until the edges crisp and the toppings are cooked through

Chef’s Notes

Some of the Alsatian restaurants we ate at used sour cream instead of crème fraîche, but we didn’t enjoy it (quite) as much. So if you can’t find crème fraîche, here’s how to make your own. 

Suggested Pairings

Alsatian Riesling or Pinot Gris, or a light bodied red burgundy. A nice Crémant would also be an excellent choice.