Recipe courtesy of chef Gabriel Kreuther of his namesake restaurant in New York
• 3/4 cup crème fraîche
• 3/4 cup sour cream
• 1/2 cup fromage blanc (or ricotta)
• 2 grates fresh nutmeg (or 1/4 teaspoon dried grated nutmeg)
• 1/4 pound cured, smoked bacon, sliced into 1/8-inch-thick matchsticks
• 1/2 medium white onion, thinly sliced
• Kosher salt
• White pepper
• 1/2 pound all-purpose flour, plus extra for dusting
• 1/4 ounce (1 packet) active dry yeast
• 1/4 teaspoon sea salt
1. In a bowl, combine the crème fraîche, sour cream, fromage blanc and nutmeg. Stir until well-incorporated, season to taste with salt and pepper, cover and refrigerate.
2. Blanch the bacon in a pot of boiling water for 30 seconds, drain and pat dry. Place the onions in a bowl, sprinkle with salt and pepper, stir to combine, allow to wilt for about 5 minutes, then rinse and pat dry.
3. Combine the flour, yeast and salt in the bowl of a standing mixer with a dough hook. Mix on low speed, adding 1/2 cup room-temperature water slowly, until dough is smooth and starts to pull away from the bowl, 1 to 2 minutes. (If too dry, gradually add small amounts of water; if too wet, gradually add some flour.)
4. Turn the dough into a lightly oiled bowl, cover with a towel and set aside in a warm place for 1 hour; it will double in size. Punch the dough down, cover again and allow to rest for another hour.
5. Preheat a pizza stone in the oven at 500° F for 1 hour.
6. Dust a clean work surface with flour. Knead the dough for about 2 minutes, then divide into 6 equal portions. Shape into small spheres or cubes; gently flatten each portion then use a rolling pin to roll out to a thickness of 1/8 inch.
7. Spread an even layer of the fromage blanc mixture on top of each tart dough, sprinkle with equal portions of the blanched bacon and sliced onion. Carefully slide the assembled tarts onto the pizza stone in the oven and bake until the crust blisters and its edges are browned, 3 to 5 minutes. Serve hot. Yields 6 tarts.