Canadian chef Rob Feenie made this savory tart during the 2002 Workshop. Unlike quiche with its custard filling, the classic tarte flambée topping includes no egg—just fromage blanc thinned with crème fraîche, sweet sautéed onions, and smoky bacon. The name (“flaming tart”) derives from earlier times, when cooks would bake it near the embers of a wood-fired oven.
Recipe information
Yield
serves 8
Ingredients
Preparation
Step 1
Heat the olive oil in a skillet over medium heat. Add the onion and season with salt. Cook until softened but not colored, about 8 minutes. Let cool.
Step 2
Put the bacon in a skillet over medium heat. Cook, stirring, until it renders some of its fat and just begins to crisp, about 5 minutes. Transfer it to a small bowl with a slotted spoon.
Step 3
On a lightly floured surface, roll the puff pastry into a 12-inch circle (if the packaged pastry is round) or into a 10 by 12-inch rectangle (if the packaged pastry is rectangular). Transfer it to a baking sheet and prick with a fork in several places. Return it to the refrigerator for 30 minutes.
Step 4
Preheat the oven to 375°F.
Step 5
Put the fromage blanc, crème fraîche, and nutmeg in a small bowl and stir until smooth. Add several grinds of pepper.
Step 6
Spread the fromage blanc mixture evenly over the surface of the dough, leaving a 1/2-inch bare border. Scatter the sautéed onions and bacon over the fromage blanc. Fold the border over to make a rim and crimp it as you would a pie crust. Bake until the pastry is puffed and golden-brown on the edge and well browned on the bottom, about 40 minutes. Transfer to a cutting board, sprinkle with the chives, and let cool for about 5 minutes, then cut into pieces of desired size. Serve warm.
Step 7
Enjoy with Cakebread Cellars Napa Valley Chardonnay or another white wine with a full, creamy body.
