Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Flammenkuche Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 This onion-and-bacon tart is sweetened with heavy cream -- and guaranteed to satisfy guests and hosts alike. Ingredients 4 ½ teaspoons extra-virgin olive oil, plus more for bowl ½ cup warm water (110 degrees to 115 degrees) 1 teaspoon sugar 1 teaspoon active dry yeast 1 ½ cups all-purpose flour, plus more for work surface Coarse salt Cornmeal or semolina, for baking sheet 1 small onion, very thinly sliced ¼ cup plus 2 tablespoons heavy cream 4 slices bacon, cut crosswise into ¼-inch pieces Pinch of freshly grated nutmeg Sweet-and-Tart Pickled Vegetables Directions Lightly oil a large bowl; set aside. Stir water, sugar, and yeast in a medium bowl; let stand until foamy, about 5 minutes. Stir flour and 3/4 teaspoon salt in a large bowl. Add oil to yeast mixture; pour into flour mixture. Stir with a wooden spoon until a soft dough forms. Turn out dough onto a lightly floured work surface; knead until smooth, about 5 minutes. Transfer to oiled bowl. Cover with plastic wrap; let rise in a warm place until doubled in bulk, about 45 minutes. Place a pizza stone in oven. Preheat oven to 500 degrees. Dust a baking sheet with cornmeal; set aside. Stir together onion, cream, bacon, and nutmeg in a medium bowl; set aside. Turn out dough onto a lightly floured work surface. Roll into a 12-by-18-inch rectangle. Place on prepared baking sheet. Spread onion mixture evenly over the dough. Drizzle with any cream remaining in bowl; season with salt. Place sheet on stone in oven. Bake until bottom and edges of bread are golden brown, 9 to 11 minutes. Cut into rectangles, and serve with pickled vegetables. Rate it Print