Deep dish cast iron tarte flambée

By Patrick Mathieu
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  • 340 grams store-bought pizza dough, room temperature
  • 5 tablespoons extra-virgin olive oil, divided
  • 455 grams thick cut double smoked bacon, cut into lardons
  • Kosher salt
  • 3 large sweet onions, thinly sliced
  • 1/2 cup crème fraiche
  • 1 cup fromage Blanc or high quality ricotta
  • 1 bunch fresh chives, finely chopped


  1. Place a rack in top-most position of your oven and preheat to 475°. Place dough on a work surface; drizzle with one tablespoon of oil turning to coat. Stretch out to a 30 centimeters round and cover loosely with plastic wrap.
  2. Heat one tablespoon of oil in a large 30 centimeter cast-iron skillet over medium. Cook bacon until browned and crisp, about eight minutes. Transfer bacon to a small bowl.
  3. Add the onions to the pan, season with salt, cover and cook until the onions have wilted and are very soft, about ten minutes. Remove the lid and cook the onions until they are very soft and caramelized, about 25 minutes (don’t rush this step!). Remove onions from the pan reserving as much fat in the pan as possible.
  4. Remove skillet from the heat and carefully lay dough inside (use spoon to help you extend dough all the way to the edges) and season with salt Combine the crème fraiche and fromage Blanc and then spread over the entire surface of the dough. Top with the onions and the bacon and drizzle with another two tablespoons of oil. Peek underneath the crust—the bottom should be golden brown and crisp from residual heat in the skillet. If it’s not, set over medium-low and cook until crust is just golden brown, about three minutes.
  5. Transfer skillet to oven and bake pizza on top rack until crust is golden brown around the edges and cheese is browned in spots and bubbling all over, 10–14 minutes. Let cool five minutes, then top with chives. Sprinkle with more salt and drizzle with remaining one tablespoon of oil. Bon appetit!


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