Tarte flambée, also known as flammekueche, is an onion and bacon-topped flatbread from the Alsace region of northeastern France. Its name translates as "flamed tart," which hints at its method of preparation. The tarts traditionally were prepared as a baker’s snack, cooked in the intense heat of a wood-burning oven. The high temperatures resulted in edges that were charred or "flamed.” The tart’s classic toppings are a soft fresh, spreadable cheese called fromage blanc, meaty bits of smoky bacon and sliced onions that are sautéed until soft and sweet. Instead of fromage blanc, we use more widely available crème fraîche; its thick, creamy richness works beautifully on the tarts. (However, if you’re able to find fromage blanc, use an equal amount.) Slice the tarts into strips to serve as an appetizer, or halve them and pair with a leafy salad for a main course.