Tarte Flambée by Chef Jody Williams

• Focaccia dough for two-12 inch tart flambées
• ½ lb sliced bacon
• 2 yellow onions, sliced
• 1 cup Fromager d’Affinois le Fromager
• ½ teaspoon freshly grated nutmeg

1. Generously coat a half sheet pan with olive oil and stretch and pull a batch of dough so that is fills the pan, cover and set aside. Using your fingers, press the dough so that it fills the pan Drizzle olive oil over the surface of the dough, cover and let rest for 20 minutes.
2. Add half pound of sliced bacon to a hot pan, cook 2-3 minutes. Add sliced onions to the pan, cook over medium heat stirring occasionally until onions are soft and brown, season with salt and pepper and set aside.
3. Meanwhile whisk 1 cup softened Fromager d’Affinois and ½ teaspoon nutmeg.Uncover the dough and evenly spread the cheese mixture over the dough, pile the onion and bacon mixture over the cheese.
4. Bake the Tarte Flambee at 375 degrees Fahrenheit. Once the crust is nicely browned and the onions have taken on color, transfer to a wire rack and let cool for 15 minutes.

 :  Pictures from Sam Keeler

Fromager d’Affinois Le Fromager