1½ oz. flour
¾ oz. water
1 pinch of salt
1 tsp. grapeseed or canola oil
3 slices bacon, sliced into matchsticks
½ onion, peeled and chopped
7 oz. fromage blanc
1 egg yolk
1 tbsp. all-purpose flour
Freshly ground nutmeg
Salt and freshly ground white pepper to taste
Preheat oven to 500. If you have a pizza stone, place this on the bottom of the oven, otherwise a flat sheet tray or baking pan can be substituted. It should be very hot when you put the tart on it.
Combine the flour, water, salt, and oil in a bowl. Mix until combined into a loose dough. Remove and knead until the dough is smooth. Let dough rest 1 hour.
With a rolling pin, roll out the dough into an oval approximately six inches by eight inches. The dough will be quite thin. Dust a cookie sheet with flour, place the dough on it, and refrigerate.
Combine the fromage blanc, flour, egg yolk, nutmeg, salt, and pepper and mix until smooth and creamy.
Spread the cream topping in a thin layer over the dough, making sure it is evenly distributed. Leave a quarter-inch border around the edge of the dough. Sprinkle the onions and bacon evenly over the cream.
Slide the tart onto the pizza stone and bake until crispy on the bottom and lightly browned on top.
Slice and serve immediately with an arugula salad simply tossed with olive oil, red-wine vinegar, salt, and pepper.