This is my take on a traditional French tarte flambee, made on a crispy crust and topped with fromage blanc, bacon and onions.
| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 35 min |
| Yield: | two 13-by-9-inch tarts |
Ingredients
- 8 slices thick-cut bacon, cut crosswise into thin matchsticks
- 1 large onion, thinly sliced
- Kosher salt and freshly cracked black pepper
- 3 sprigs fresh thyme, leaves removed and chopped
- 1/2 cup farmer’s cheese
- 1/2 cup creme fraiche
- 1 large egg yolk
- All-purpose flour, for dusting
- 1 sheet frozen puff pastry, defrosted
- 1 tablespoon ground pecorino
- 1 tablespoon minced fresh chives
Instructions
- Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper.
- In a medium saute pan, cook the bacon over a medium-low heat until it begins to render, 3 to 5 minutes. Add the onions and cook until they begin to soften, about 3 minutes. Season with pepper. Set aside to let cool. Add the thyme to the cooled bacon-onion mixture.
- In a bowl, combine the farmer’s cheese, creme fraiche, egg yolk and salt and pepper to taste. Set aside.
- Flour a flat surface and place the puff pastry on top. Flour the top and gently roll into a 13-by-18-inch rectangle. Cut the pastry in half and transfer each to a lined sheet pan. Using a fork, dock the puff pastry (pierce it slightly with the tines), leaving a 1-inch border untouched.
- Divide the cheese mixture between the two sheets of pastry and spread evenly on the docked area. Top each tart with half of the bacon-onion mixture.
- Place the tarts in the oven on the lower racks and bake, rotating halfway through, until the crusts are dark golden, about 25 minutes. Garnish with the pecorino and chives.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 783 |
| Total Fat | 65 g |
| Saturated Fat | 24 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 29 g |
| Cholesterol | 215 mg |
| Sodium | 1164 mg |
Reviews
I made one and baked it immediately and froze one for later. They were pretty, but lacked flavor. I grated parmesan and sprinkled a few red pepper flakes on them. Much better
Can I make this in advance and reheat?
I made this using gluten free puff pastry, and I was delicious. I did have to substitute a few ingredients. I used ricotta and sour cream as others suggested. Also used parmigiana reggiano. Everyone loved it!
Made this for MOTHERS DAY lunch and it was a big hit!
This is not his recipe – this is an old German recipe called Zwiebelkuchen – served with a fresh white wine called Most. It would have been nice if he would have acknowledged that – and the farmers cheese is the German quark you actually should use for this
This was good, but I agree with another reviewer that the bacon needed to be a bit more cooked before putting in the oven. For me, I desire crispier bacon. The cheese flavor was a bit lackluster but perhaps this is how it is meant. The second time I made it, I tried using Neuske bacon and that was a huge mistake. It is easy to make and everyone liked it.
I would cook the bacon longer. Other than that delicious!
This is a go to dish when cooking breakfast/brunch for friends and family
I loved this! I didn’t have creme fraiche, but substituted sour cream and queso fresco and it was still very tasty. Everyone enjoyed it.Thank you GZ! You are the best!❤️
Not as hard as I thought it would be and mighty tasty!!