The “tarte flambée” is made with creme fraiche in my place, cottage cheese in other areas. Toppings are onion and bacon bits.
What did I have ?
Onions, white ones. The sauce is yogurt blended with cream cheese that was getting old and dry. I had to finish the cheese. The white mix was very liquid but dried a bit too much. If I had to do it again, I’d add a little butter or oil in it.
No bacon in view…. I flavored it with 3 peppers freshly grounded : pink, green that you see in the mortar and black that has its own mill.
The dough raised a lot, but it was very crispy under. Well, with a little white wine, that’s a good dinner.