Preheat oven to 450 degrees F. If you have a baking stone, preheat it now.
Using a minimum amount of flour to keep the dough from sticking roll out the pizza dough, getting it as thin as you can. You can make the dough into either a rectangle or a round.
Place the dough on a slightly oiled baking sheet or on a pizza peel if you are using baking stone.
Whisk together the fromage blanc, creme fraiche, egg yolk, and seasonings and spread this mix thinly over the dough leaving a 1/2-inch border around the edges. Sprinkle the onions and bacon over the tart and slide directly into the oven.
Bake for approximately 5 minutes or until the dough is fully cooked and golden.
Check the underside of the tart. Slice and serve very hot.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Andrew Chase, Monkey Bar, New York, NY
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