Tarte Flambe with Softly Scrambled Eggs and Goat Cheese

"I turned a traditional French tart into more of a pizza, which works really well for brunch," says Bobby.

Total Time:
1 hr 45 min
15 min
30 min
1 hr

6 servings

  • 1/2 cup creme fraiche
  • 2 tablespoons chopped fresh flat-leaf parsley leaves, plus more for serving
  • 2 tablespoons chopped fresh chives, plus more for serving
  • 1 tablespoon chopped fresh tarragon leaves, plus more for serving
  • Kosher salt and freshly ground pepper
  • 1 pound store-bought pizza dough
  • 2 tablespoons canola oil, plus more for brushing
  • 4 tablespoons unsalted butter
  • 1 large Vidalia onion, halved and thinly sliced
  • Pinch of sugar
  • 1/2 pound double-smoked bacon, cut crosswise into lardons (short thick matchsticks)
  • 2 cups grated sharp white cheddar cheese
  • 1 Fresno chile pepper, finely diced
  • 6 large eggs
  • 2 ounces soft goat cheese, cut into small pieces and frozen for 5 minutes
  • Whisk together the creme fraiche, parsley, chives and tarragon in a bowl; season with salt and pepper. Cover and refrigerate for 30 minutes.

  • Preheat the oven to 400 degrees F. Divide the dough in half. Roll each piece into a very thin 10-by-12-inch rectangle. Brush with canola oil, place on baking sheets and bake until lightly golden brown, about 10 minutes.

  • Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a small saute pan over medium heat. Add the onion and sugar and cook slowly, stirring occasionally, until caramelized, about 30 minutes. Season with salt and pepper.

  • Heat the remaining 1 tablespoon oil in a medium saute pan over medium heat. Add the bacon and cook until golden brown and crisp, about 10 minutes. Remove with a slotted spoon to a plate lined with paper towels.

  • Divide the creme fraiche between the pizzas, spreading it out. Divide the cheddar on top and then add the onion and bacon. Bake until the cheese has melted, about 5 minutes.

  • Meanwhile, heat the remaining 3 tablespoons butter in a medium nonstick saute pan over medium heat. Add the Fresno chile and cook until soft, about 2 minutes. Whisk the eggs in a bowl until smooth; season with salt and pepper. Pour the eggs into the pan and stir constantly with a rubber spatula until soft curds form. Add the goat cheese.

  • Divide the scrambled eggs between the two pizzas and garnish with more herbs.

  • Photograph by Steve Giralt

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    Tarte Flambe with Softly Scrambled Eggs and Goat Cheese

    Recipe courtesy of Bobby Flay