Alsatian Tart with Leeks, Fromage Blanc, and Bacon

• 1 tablespoon extra-virgin olive oil
• 1 onion, quartered through the root end and thinly sliced
• Kosher salt
• 2 slices thick bacon, halved lengthwise, then sliced 1/4 inch wide
• 1/2 pound (or half of a 14-ounce package) frozen puff pastry, partially thawed
• 1/2 cup fromage blanc
• 2 tablespoons creme fraiche
• Pinch of freshly grated nutmeg
• Freshly ground black pepper
• Thinly sliced fresh chives or scallions for garnish

1. Heat the olive oil in a skillet over medium heat.
2. Add the onion and season with salt.
3. Cook until softened but not colored, about 8 minutes.
4. Let cool.
5. Put the bacon in a skillet over medium heat.
6. Cook, stirring, until it renders some of its fat and just begins to crisp, about 5 minutes.
7. Transfer it to a small bowl with a slotted spoon.
8. On a lightly floured surface, roll the puff pastry into a 12-inch circle (if the packaged pastry is round) or into a 10 by 12-inch rectangle (if the packaged pastry is rectangular).
9. Transfer it to a baking sheet and prick with a fork in several places.
10. Return it to the refrigerator for 30 minutes.
11. Preheat the oven to 375F.
12. Put the fromage blanc, creme fraiche, and nutmeg in a small bowl and stir until smooth.
13. Add several grinds of pepper.
14. Spread the fromage blanc mixture evenly over the surface of the dough, leaving a 1/2-inch bare border.
15. Scatter the sauteed onions and bacon over the fromage blanc.
16. Fold the border over to make a rim and crimp it as you would a pie crust.
17. Bake until the pastry is puffed and golden-brown on the edge and well browned on the bottom, about 40 minutes.
18. Transfer to a cutting board, sprinkle with the chives, and let cool for about 5 minutes, then cut into pieces of desired size.
19. Serve warm.
20. Enjoy with Cakebread Cellars Napa Valley Chardonnay or another white wine with a full, creamy body.

extravirgin olive oil, onion, kosher salt, bacon, pastry, fromage blanc, creme fraiche, nutmeg, freshly ground black pepper, scallions

Taken from www.epicurious.com/recipes/food/views/alsatian-tart-with-leeks-fromage-blanc-and-bacon-388162 (may not work)