Tarte Flamb (Alsatian Bacon and Onion Tart)
Chef John tops these savory tarts with a creamy cheese mixture, bacon, and onion in this Franco-German take on pizza.
Place bacon in a skillet and cook over medium-high heat until cooked but not crisp and fat has rendered out about 8 minutes.
Drain in a strainer; reserve fat.
Place skillet back over medium heat.
Add sliced onions.
Cook briefly just until they lose their raw edge and soften up slightly 3 to 5 minutes.
Add a teaspoon or 2 of bacon fat if the pan seems too dry.
Remove the skillet from heat and allow to cool to room temperature.
Mix fromage blanc crÃ¨me fraÃche nutmeg salt black pepper and cayenne pepper together in a mixing bowl.