For the best results when making this tart, Chef Gabriel Kreuther of The Modern restaurant in New York City suggests heating the pizza stone for an hour before baking.
MAKES THREE LARGE TARTS
½ cup crème fraîche
1 cup fromage blanc or cream cheese at room temperature
⅛ tsp. nutmeg, freshly grated
1 tsp. kosher salt, plus more to taste
Freshly ground white pepper, to taste
1¾ cups flour, plus more for dusting
1 tsp. baking powder
3 tbsp. olive oil
2 egg yolks
8 strips smoked bacon, finely chopped
1 medium white onion, thinly sliced
1. Heat an oven to 500° with a pizza stone positioned on center rack. Mix crème fraîche, fromage blanc, nutmeg, and salt and white pepper in a bowl. Set aside.
2. Whisk flour, baking powder, and 1 tsp. salt in a bowl; make a well in the center. Whisk oil, yolks, and ½ cup water in another bowl, and pour into well. Using a fork, stir until a loose dough forms. Turn out onto lightly floured surface; knead dough for 1 minute. Divide dough into 3 pieces. Working with 1 piece of dough at a time, roll into a 12" circle, and place on a parchment paper—lined baking sheet. Spread ½ cup cheese mixture over circle, leaving a ½" border around edge. Sprinkle with a little of the bacon and onions. Transfer dough (on parchment paper) to pizza stone. Bake until lightly browned and crispy, 8–10 minutes.