Tarte Flambée: Traditional Alsatian Onion and Bacon Tart

Preheat your oven to 220°C (425°F). If you have a pizza stone, place it in the oven to preheat as well.

Thinly slice the onions. In a pan, gently cook the bacon lardons over medium heat until slightly crispy. Drain excess fat and set aside.

Roll out the flatbread or pizza dough very thinly on a lightly floured surface or parchment paper, creating a rectangular shape.

Spread the crème fraîche evenly over the dough, leaving a small border. Season with salt, pepper, and a pinch of ground nutmeg.

Distribute the sliced onions and cooked bacon lardons over the crème fraîche.

Carefully transfer the tarte flambée to the preheated oven (or onto the hot pizza stone). Bake for 10-15 minutes, or until the crust is golden brown and crispy, and the toppings are lightly caramelized.

Remove from the oven, slice into rectangles, and serve immediately. Bon appétit!