- 1/2 pound frozen pizza or bread dough, thawed
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil
- 1/2 cup fromage blanc or fresh ricotta
- 1 tablespoon all-purpose flour
- 1/2 cup crème fraîche or sour cream
- Salt and freshly ground pepper
- 1/4 pound thickly sliced smoky bacon, cut crosswise into 1/4-inch strips
- 1 medium onion, thinly sliced
- Divide the dough into 4 pieces. On a lightly floured work surface, roll out each piece to a 4-inch round; let rest for 10 minutes. Roll each round out to an 8-inch round 1/8 inch thick.
- Lightly oil 2 large baking sheets with 2 teaspoons of the olive oil. Transfer 2 dough rounds to each baking sheet. Fold each edge over onto itself to form a thin lip. Refrigerate the dough rounds until chilled, about 1/2 hour.
- In a food processor, pulse the fromage blanc until smooth. Add the flour, crème fraîche and the remaining 1 tablespoon of olive oil. Season with salt and pepper and process until smooth.
- In a medium skillet, cook the bacon over moderate heat until the fat is rendered, about 4 minutes. Add the onion and cook just until softened, about 2 minutes. Remove the pan from the heat and let cool.
- Preheat the oven to 425°. Spread the fromage blanc mixture over the rounds to within 1/4 inch of the edge. Sprinkle with the bacon and onion. Bake on the bottom shelf of the oven for about 12 minutes, or until the crust is golden brown. Cut into wedges and serve.
Cooking Club Tip: Cutting bacon is easiest when the slices are chilled and stacked. Make sure to use a very sharp knife or kitchen shears to keep the slices neat. Note: This recipe yields four servings as main course, but as an appetizer in this menu, it makes plenty for eight.
The crisp fruit and round, intense flavors of a medium-bodied Alsace Pinot Gris should meld beautifully with this smoky, rustic tart.