1 pizza crust thinly rolled and stretched into a large rectangle
1 large onion sliced
as much lean bacon as you will allow yourself, sliced
crème fraîche 1/2 to 1 cup
extra virgin olive oil (optional)
pinch of nutmeg
salt and pepper to taste
Place a pizza stone in the oven and heat to 500 degrees. Cook the onions in a little butter or olive oil until golden. Mix crème fraîche, onions, a pinch of nutmeg, and salt and pepper to taste. Spread on crust. I cook the bacon before distributing it over the crust, but the French recipes don't. If you like, sprinkle a little evoo over the tarte. Bake until the edges of the crust are browned, 8-10 minutes.