Cream Cheese, Onion & Bacon Tart (France Does Pizza!)

• 250 g bread dough
• 1 kg cream cheese (may use ricotta)
• 3 1/8 cups creme fraiche
• 1 tablespoon flour
• 1 pinch salt
• 1 tablespoon vegetable oil
• 300 g bacon (diced)
• 4 onions (med-size, chopped)
• fresh ground black pepper

1. Preheat oven to 475F (220C). Roll out dough as thinly as possible & use it to line a lrg oblong cookie sheet (16 x 12 in).
2. Prick the dough base w/the tines of a fork to within 1/2-in of the edges & bake blind for 10 minutes. Allow to cool for at least 10 minutes. DO NOT turn off the oven.
3. Combine cream cheese (or ricotta if using) w/the creme fraiche, flour, salt & oil to form a thick paste & spread it over the dough.
4. Crisp bacon in a lrg frying pan, remove w/a slotted spoon & set aside, reserving 2 tbsp of bacon fat & discarding any excess. Peel & chop onions & brown them in the reserved bacon fat.
5. Scatter bacon & onions over the cheese topping. Season w/pepper to taste pref. Return to the oven, cook for 2 min & serve immediately.
6. NOTE: Feel free to use a pizza pan if you have 1 equivalent in size (192 sq in).

bread dough, cream cheese, creme fraiche, flour, salt, vegetable oil, bacon, onions, fresh ground black pepper

Taken from www.food.com/recipe/cream-cheese-onion-bacon-tart-france-does-pizza-256046 (may not work)