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or Tarte Flambée, is a speciality of the region of Alsace and is covered with fromage blanc or crème fraîche, thin-sliced onions and lardons.


How to make

  • Thinly slice the onion and cut the bacon into small, thin strips.

  • Heat the oven to 400F

  • Heat a pan over medium heat and add the bacon - depending on how much fat your bacon has you might not need oil to cook it.

  • When the bacon begins to get crispy, use a slotted spoon to move it to drain over a paper towel.

  • In the same pan, use the bacon fat to cook the onions. Lower the heat a little bit and let it cook until translucent - they will cook more in the oven.

  • Mix the creme fraiche with salt, pepper and nutmeg.

  • Put your Cheese Dots pizza crust on a baking tray with parchment paper.

  • Spread the seasoned creme fraiche on top of the pizzas, top it with the cooked onions and bacon.

  • Bake for 25-30 min until the edges of the crust are golden brown.

  • Sprinkle with chives.


  • 1 pack of Cheese Dots pizza crust

  • 1 large onion

  • 4 or 5 slices of smoked bacon, Black Forest bacon, pancetta or even ham

  • 4 oz of creme fraiche or sour cream or Schmand or even full fat quark

  • Salt to taste

  • Pepper to taste

  • Chives - chopped (optional)

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