#image_title TARTE FLAMBÉ Print Recipe Pin Recipe Recipe by Nicole Plue  Ingredients  TARTE FLAMBɽ Blitz Puff Dough (recipe follows), rolled to 2 mm4 ounces (113 grams) sliced bacon, cut into ¼” pieces½ large yellow onion (115 grams), sliced½ teaspoon (1.5 grams) kosher salt¼ teaspoon ground black pepper⅔ cup (160 grams) crème fraîcheFreshly grated nutmegBLITZ PUFF DOUGH  1½ cups (340 grams) cold unsalted butter* (European-style)2⅔ cups (340 grams) bread flour1¾ teaspoons (5 grams) kosher salt⅔ cup plus 2 teaspoons (170 grams) ice water InstructionsTARTE FLAMBÉLine a rimmed baking sheet with parchment paper.Cut the puff into a rectangle, making sure all sides are trimmed, and place on prepared pan.Score a ½” border on each side.Dock the center by poking holes all through the center rectangle within the scored border.

Refrigerate until ready to assemble.In a large sauté pan, cook the bacon over medium heat.Cook just until some of the fat is released, 3 to 5 minutes.The bacon will finish cooking in the oven.

Remove the bacon from the pan and immediately add the onions.Cook the onions in the bacon fat until softened, 2 to 3 minutes.Season with salt and pepper.

Remove from heat and combine with bacon.To assemble: spread crème fraîche evenly over

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