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Ingredients

• 1¾ cups all-purpose flour
• 8 tablespoons (1 stick) chilled butter, cut into pieces
• 1 teaspoon salt
• 2 tablespoons ice water
• 6 to 8 slices ventrèche or Black Forest bacon
• ½ cup farmer's pot cheese (or low-fat ricotta, beaten)
• ½ cup half-and-half
• 1 tablespoon all-purpose flour
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 1 large onion, thinly sliced

Description

Also Called Tarte à La Flamme In French, This Delectable Alsatian Tart Was Originally Made In A Baker's Wood-fired Oven And Traditionally Eaten By Workers In The Morning With A Glass Or Two Of Spicy Gewürztraminer Wine. (Today In Alsace,

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