Crispy Thin Crust Pizza Recipe - Easy French Tarte Flambée

Ever dreamt of a thin crust pizza recipe that's a little different, super fancy, and incredibly delicious? Say hello to our Tarte Flambée, a crispy French-style tart that tastes like the best thin base pizza recipe you've ever had! This isn't just any tart; it's a savory masterpiece, perfect for cozy dinners, elegant brunches, or impressing guests. Imagine a perfectly thin & crispy pizza crust loaded with sweet caramelized onions, savory bacon, and gooey cheese, all brought together with a rich, creamy egg filling.
This recipe is designed to help you make thin crust pizza (or tart!) at home with ease, whether you're a seasoned baker or just starting out. We'll guide you through creating a flaky, buttery crust and a mouthwatering filling, ensuring every bite is pure bliss. Forget complicated flatbreads; this easy to make homemade pizza alternative is straightforward and packed with flavor. Get ready to dive into the world of homemade goodness and discover your new favorite bacon and cheese pizza experience!

Ingredients

• For the Pastry:
• 170 g (about 1 ¼ cups) all-purpose flour
• 90 g (about 6 ½ tablespoons) salted butter, chilled and cubed
• 1 large free-range egg
• 60 g (about ½ cup) Parmesan cheese, finely grated
• 90 ml (about ⅓ cup + 1 tablespoon) cold water
• For the Onion Mixture:
• 1 kg (about 2 large) onions, peeled and finely sliced
• 2-3 tablespoons olive oil (for sautéing)
• 2 bay leaves
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper (or to taste)
• For the Egg Filling:
• 125 ml (½ cup) whole milk
• 125 ml (½ cup) heavy cream
• ½ tsp salt
• 2 large eggs
• 100 g (about 1 cup) Emmental cheese, grated
• 90 g (about 6-7 slices) bacon, finely diced
• 1 tsp fresh dill, finely chopped, or ½ tsp dried dill
• Optional: Finely chopped chives, for garnish

Directions

1. Prepare the Pastry
   1. In a food processor, combine the flour, chilled salted butter, egg, and finely grated Parmesan cheese. Pulse until the mixture resembles coarse crumbs.
   2. Gradually add the cold water, one tablespoon at a time, pulsing until the dough just comes together into a ball. Be careful not to overmix.
   3. Remove the dough, flatten it slightly into a disc, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 1 hour. This resting period is crucial for a tender, flaky crust.
   4. Once chilled, lightly flour a clean surface and roll out the pastry dough into a circle large enough to line your tart pan (typically 9-10 inches). Carefully transfer the dough to the tart pan, pressing it gently into the bottom and up the sides. Trim any excess.
   5. Optional for extra crispness: If you desire a super crispy base, prick the bottom of the crust with a fork and blind bake it. You can do this by lining the crust with parchment paper, filling it with pie weights or dried beans, and baking at 190°C (375°F) for 10-15 minutes, then removing the weights and baking for another 5 minutes until lightly golden. Let cool slightly.
2. Cook the Onion Mixture
   1. Heat olive oil in a large skillet or pot over medium heat. Add the finely sliced onions and bay leaves.
   2. Season with salt and pepper. Sauté, stirring occasionally, for about 25-30 minutes, or until the onions are very soft, translucent, and slightly caramelized. They should be sweet and tender, not browned.
   3. Remove the bay leaves and set the cooked onion mixture aside to cool slightly.
3. Prepare the Filling
   1. In a medium bowl, whisk together the milk, cream, eggs, and salt until well combined.
   2. Stir in the grated Emmental cheese, finely diced bacon, and chopped fresh (or dried) dill. Mix everything thoroughly.
4. Assemble and Bake
   1. Preheat your oven to 190°C (375°F).
   2. Spread the cooled onion mixture evenly over the bottom of your prepared tart crust.
   3. Evenly distribute the diced bacon from the egg filling mixture over the onions.
   4. Carefully pour the egg and cheese filling over the onions and bacon in the tart crust.
   5. Bake for 45 minutes, or until the tart is set in the center and the top is beautifully golden brown. The filling should no longer jiggle when gently shaken.
   6. Remove from the oven and let the tart cool for 5-10 minutes before slicing and serving. Garnish with fresh chives if using.