This onion-and-bacon tart is sweetened with heavy cream -- and guaranteed to satisfy guests and hosts alike.


  • 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


  1. Lightly oil a large bowl; set aside. Stir water, sugar, and yeast in a medium bowl; let stand until foamy, about 5 minutes.

  2. 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.

  3. Place a pizza stone in oven. Preheat oven to 500 degrees. Dust a baking sheet with cornmeal; set aside.

  4. 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.

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