Holiday Party Recipe: Alsatian Onion Tart

This delicious onion tart pairs beautifully with our delicate Pinot Noir, as well as other Alsatian wines like Riesling and Gewurztraminer.

Similar to a pizza, it’s origin is the German/French border region.  Traditionally cooked in a brick oven fire, this recipe calls for pre-cooking the bacon, onions and crust to make it work in a regular oven.

Tarte Flambee (Alsatian Onion Tart) from Food Wishes

prep: 15 mins; cook: 25 mins; total: 40 mins; yield: 4 tarts

  • 12 ounces sliced bacon, cut crosswise into 1/2-inch pieces
  • 4 (5 ounce) balls prepared pizza dough (or use pre-cooked thin pizza crusts to save time)
  • 1 large yellow onion, sliced
  • 1 cup fromage blanc (French-style fresh cheese)
  • ¼ cup creme fraiche
  • 1 pinch ground nutmeg
  • salt and freshly ground black pepper to taste
  • 1 pinch cayenne pepper
  • Step 1

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 the fat.

  • Step 2

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 pan seems too dry. Remove skillet from heat and allow to cool to room temperature.

  • Step 3

Mix fromage blanc, creme fraiche, nutmeg, salt, black pepper, and cayenne pepper together in a mixing bowl.

  • Step 4

Preheat your oven to 450 degrees F.  Place 1 ball of pizza dough on a well-floured surface. Flatten and roll out to a 10- or 12-inch thin circle. Transfer to preheated pizza stone or metal baking sheet.  Bake for 7 to 10 minutes until the bottom of the crust is lightly brown.

  • Step 5

Spread a generous amount of cheese mixture over the crust. Top evenly with some onions and then the bacon. Broil 5 or 6 minutes until edges are browned and starting to lift. Repeat for remaining tartes.