Alsatian Bacon Onion Tart

Begin by cooking the bacon in a skillet over medium-high heat until it reaches your desired level of doneness, but still retains some moisture. This should take around 8 minutes. Remove the cooked bacon from the skillet and transfer it to a strainer, allowing any excess fat to drain off. Reserve this bacon fat for later use.

Next, place the skillet back over medium heat and add sliced onions to it. Cook these for a short period of time, just until they lose their raw appearance and begin to soften slightly. If the pan seems too dry at any point, you can add a small amount of the reserved bacon fat to help things along. Once you've finished cooking the onions, remove the skillet from heat and let it cool to room temperature.

In a separate mixing bowl, combine fromage blanc, crème fraîche, nutmeg, salt, black pepper, and cayenne pepper. Mix these ingredients together until they're well combined.

Now it's time to prepare the pizza dough. Take one ball of dough and place it on a well-floured surface. Use your hands to flatten and roll out the dough into a thin circle, approximately 10 or 12 inches in diameter. Transfer this dough to a cold cast iron pan and heat it over medium-high heat for a few minutes, just until the bottom of the crust starts to brown and bubble. Use a fork to gently deflate any air bubbles that form, helping the crust to become thin and crispy rather than chewy. Continue cooking the crust for another 5 to 7 minutes, or until it's nicely browned and starting to char. Repeat this process with the remaining dough.

Once you've finished preparing your crusts, spread a generous amount of the cheese mixture over each one. Top this with some onions and bacon, spreading it evenly across the surface.

Finally, place your tart under the broiler and cook for 5 or 6 minutes, or until the edges are browned and starting to lift. Repeat this process with any remaining tartes, and you'll be ready to serve.