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Tarte flambé with softly scrambled eggs and goat cheese recipe

Alsatian tarte flambé is a thin-crust pizza layered with caramelized onion and smoky bacon. I up the ante with herbs, scrambled eggs and creamy goat cheese.

Serves 6

Ingredients:

• 1/2 cup crème fraîche
• 2 tablespoons fresh flat-leaf parsley leaves, plus more for serving
• 2 tablespoons chopped fresh chives, plus more for serving
• 1 tablespoon fresh tarragon leaves, plus more for serving
• Kosher salt and freshly ground black pepper
• 1 pound store-bought pizza dough
• 2 tablespoons canola oil, plus more for brushing
• 4 tablespoons (1/2 stick) unsalted butter
• 1 large Vidalia onion, halved and thinly sliced
• Pinch sugar
• 1/2 pound double-smoked bacon, cut crosswise into lardons (short, thick matchsticks) 
• 2 cups grated sharp white cheddar
• 1 Fresno chili, finely diced
• 6 large eggs
• 2 ounces soft goat cheese, cut into small pieces and frozen for 5 minutes

Directions:

1. In a bowl, whisk together the crème fraîche, parsley, chives and tarragon. Season with salt and pepper. Cover, and refrigerate for 30 minutes.
2. Heat the oven to 400 degrees F.
3. Divide the dough in half. Roll each piece into a very thin 12 x 10-inch rectangle. Brush with oil, place on baking sheets, and bake until lightly golden brown, about 10 minutes.
4. In a small sauté pan over medium heat, heat 1 tablespoon of the oil and 1 tablespoon of the butter. Add the onion and sugar, and cook slowly, stirring occasionally, until caramelized, 30 minutes. Season with salt and pepper.
5. In a medium sauté pan over medium heat, heat the remaining 1 tablespoon of oil. Add the bacon, and cook until golden brown and crisp, about 10 minutes. With a slotted spoon, transfer to a plate lined with paper towels.
6. Divide the crème fraîche between the pizzas, spreading it out. Divide the cheddar on top, and then add the onion and bacon. Bake until the cheese has melted, about 5 minutes.
7. Meanwhile, in a medium nonstick sauté pan over medium heat, heat the remaining 3 tablespoons of butter. Add the chili, and cook until soft, about 2 minutes. In a bowl, whisk the eggs until smooth. Season with salt and pepper. Pour the eggs into the pan, and stir constantly with a rubber spatula until soft curds form. Add the goat cheese.
8. Divide the eggs between the 2 pizzas, and garnish with more herbs.

Next: Carrot cake pancakes with maple-cream cheese drizzle recipe