Tarte Flambee Bacon Onion Recipe

Pizza dough: The base of the Tarte Flambee, providing a crispy and chewy texture.

Crème fraîche: A rich and tangy cream that forms the creamy layer on the Tarte Flambee.

Onion: Adds a sweet and savory flavor when thinly sliced and baked.

Bacon: Provides a salty and smoky taste, complementing the other ingredients.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and depth to the flavor profile.

For an extra layer of flavor, caramelize the onions before adding them to the pizza dough. Simply cook the onions in a bit of olive oil over medium heat until they turn golden brown and sweet. This will add a rich, savory depth to your tarte flambee.

• pizza dough - Substitute with flatbread: Flatbread provides a similar thin and crispy texture, making it a great alternative for the base of the tarte.

• crème fraîche - Substitute with Greek yogurt: Greek yogurt has a similar creamy consistency and tangy flavor, making it a suitable replacement.

• thinly sliced onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor, which can complement the other ingredients well.

• bacon - Substitute with pancetta: Pancetta is an Italian cured meat that has a similar salty and savory profile to bacon.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a bit of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aromatic profile.

• Allow the tarte flambee to cool completely before storing. This prevents condensation, which can make the crust soggy.
• Wrap the tarte flambee tightly in plastic wrap or aluminum foil. Ensure there are no gaps to keep it fresh.
• Place the wrapped tarte flambee in an airtight container. This adds an extra layer of protection against moisture and odors.
• Store in the refrigerator for up to 3 days. The bacon and onions will maintain their flavors during this period.
• For longer storage, freeze the tarte flambee. Place the wrapped tarte flambee in a freezer-safe bag or container.
• Label the container with the date to keep track of its freshness. Frozen tarte flambee can be stored for up to 2 months.
• When ready to eat, thaw the tarte flambee in the refrigerator overnight. This ensures even thawing and maintains texture.
• Reheat in a preheated oven at 375°F (190°C) for about 10-15 minutes. This will crisp up the crust and warm the bacon and onions.
• Avoid using a microwave for reheating, as it can make the pizza dough chewy and less crispy.

• Preheat your oven to 350°F (175°C). Place the leftover tarte flambee on a baking sheet and cover it loosely with aluminum foil to prevent the crust from drying out. Heat for about 10-15 minutes until warmed through.
• For a quicker method, use a skillet on medium heat. Place the tarte flambee in the skillet and cover with a lid. Heat for about 5-7 minutes, checking occasionally to ensure the crust doesn't burn.
• If you have an air fryer, set it to 320°F (160°C). Place the tarte flambee inside and heat for 5-6 minutes. This will help maintain the crispiness of the crust while warming the toppings.
• For microwave reheating, place a damp paper towel over the tarte flambee to keep it from drying out. Heat on medium power for 1-2 minutes, checking to ensure it’s heated evenly. Note that this method may result in a softer crust.
• If you have a toaster oven, preheat it to 350°F (175°C). Place the tarte flambee directly on the rack or on a piece of foil. Heat for 8-10 minutes until the crust is crispy and the toppings are warmed through.

• Oven: To preheat and bake the tarte flambee at the required temperature.

• Baking sheet: To roll out the pizza dough and bake the tarte flambee.

• Rolling pin: To roll out the pizza dough evenly on the baking sheet.

• Spatula: To spread the crème fraîche evenly over the dough.

• Knife: To thinly slice the onion and cut the bacon into small pieces.

• Cutting board: To provide a surface for slicing the onion and cutting the bacon.

• Measuring cup: To measure out the crème fraîche.

• Salt shaker: To season the tarte flambee with salt to taste.

• Pepper grinder: To season the tarte flambee with freshly ground black pepper to taste.

• Oven mitts: To safely remove the baking sheet from the hot oven.

• Pizza cutter: To slice the tarte flambee before serving.

Pre-cook the bacon: Cook the bacon halfway before adding it to the pizza dough. This ensures it crisps up faster in the oven.

Use a mandoline: Slice the onions quickly and uniformly with a mandoline to save time and ensure even cooking.

Ready-made dough: Use store-bought pizza dough to skip the dough preparation step entirely.

Preheat the oven: Make sure your oven is fully preheated to 475°F (245°C) before you start assembling the tarte flambee.

Assemble in advance: Prepare the tarte flambee ahead of time and store it in the fridge. Bake it when you're ready to serve.