Alsatian Bacon & Onion Tart (Flàmmeküeche)

½ cup crème fraîche
1 cup fromage blanc or cream cheese at ambient
⅛ tsp nutmeg
1 tsp salt, plus more to taste
SIDS SALT & PEPPER to taste
1¾ cups flour, plus more for dusting
1 tsp baking powder
3 tbsp rice bran oil
2 egg yolks
8 strips smoked bacon, fine chopped
1 white onion, thin sliced

Heat an oven to 260°C with a pizza stone positioned on centre rack.
Mix crème fraîche, fromage blanc, nutmeg and SIDS SALT & PEPPER in a bowl. Set aside.
Whisk flour, baking powder and 1 tsp salt in a bowl then 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 then knead dough for 1 minute. Divide dough into 3 pieces. Working with 1 piece of dough at a time, roll into a 3 cm circle and place on a baking paper-lined baking tray. Spread ½ cup cheese mixture over circle, leaving a 1 cm border around edge. Sprinkle with a little of the bacon and onions. Transfer dough (on baking paper) to pizza stone. Bake until lightly browned and crispy, 8-10 minutes. Repeat.
History: Legend says that the creators of this dish were Alemannic German-speaking farmers from Alsace, Baden or the Palatinate who used to bake bread once a week or every other week. In fact, the tarte flambée was originally a homemade dish which did not make its urban debut until the "pizza craze" of the 1960s. A tarte flambée would be used to test the heat of their wood-fired ovens. At the peak of its temperature, the oven would also have the ideal conditions in which to bake a tarte flambée. The embers would be pushed aside to make room for the tarte in the middle of the oven, and the intense heat would be able to bake it in 1-2 minutes. The crust that forms the border of the tarte flambée would be nearly burned by the flames. The result resembles a thin pizza.