Cooking on a very hot pizza stone gives this bacon and onion tart a shatteringly crispy crust. Get the recipe ». Todd Coleman

Chef Gabriel Kreuther ofhe Modern restaurant in New York City heats the pizza stone for an hour before baking, giving this savory tart a crispy crust.

Alsatian Bacon and Onion Tart (Tarte Flambée) Alsatian Bacon and Onion Tart (Tarte Flambée)
This savory Alsatian tart is topped with bacon and onions.
Yield: makes 3 Large Tartes


  • 12 cup crème fraîche
  • 1 cup fromage blanc (available at Murray’s Cheese) or cream cheese at room temperature
  • 18 tsp. nutmeg, freshly grated
  • 1 tsp. kosher salt, plus more to taste
  • Freshly ground white pepper, to taste
  • 1 34 cups flour, plus more for dusting
  • 1 tsp. baking powder
  • 3 tbsp. olive oil
  • 2 egg yolks
  • 8 strips smoked bacon, finely chopped
  • 1 medium white onion, thinly sliced


  1. Heat an oven to 500° with a pizza stone positioned on center rack. Mix crème fraîche, fromage blanc, nutmeg, and salt and white pepper in a bowl. Set aside.
  2. Whisk flour, baking powder, and 1 tsp. salt in a bowl; make a well in the center. Whisk oil, yolks, and 12 cup water in another bowl, and pour into well. Using a fork, stir until a loose dough forms. Turn out onto lightly floured surface; knead dough for 1 minute. Divide dough into 3 pieces. Working with 1 piece of dough at a time, roll into a 12″ circle, and place on a parchment paper—lined baking sheet. Spread 12 cup cheese mixture over circle, leaving a 12” border around edge. Sprinkle with a little of the bacon and onions. Transfer dough (on parchment paper) to pizza stone. Bake until lightly browned and crispy, 8–10 minutes. Repeat.