Mini Onion and Bacon Tarts

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This post was sponsored by Hood as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

When we lived in Germany, we traveled quite a bit and spent a lot of time in the Alsacian region because of how close we were to France. On every menu, there is a flammkuchen, which is the German version of a tarte flambée. We probably ate 847 flammkuchen in the two years we lived in Europe. 

It is reminiscent of pizza, in that it is round and on a crust, but the crust is paper-thin, more like a cracker. You can find them with different toppings, but 99% of the time, they are made with a layer of crème fraîche and topped with speck and onion. 

Now that we have been at home for what feels like forever, we are really missing the days when we packed our bags and hit the road. So instead of adventuring out, we are adventuring in. 

We are traveling and remembering our adventures through food. I made these mini onion and bacon tarts and they brought us back to the weekends at the Biergarten in Germany. 

These little guys are super easy to make, and hit the spot. Serve as an appetizer with a beverage, or as a meal with a salad. You can also make one large tart too. This is a very versatile recipe.

Ingredients //

You will need flatbread dough (store-bought or homemade), Hood Sour Cream, salt, pepper, nutmeg, shredded cheese, sliced onions, cooked bacon, and fresh herbs. 

Flatbread Dough. I purchased two packages of flatbread dough from the refrigerator section of my grocery store. You can also use pizza crust rolled very thin, or make your own using your favorite recipe. 

Sour Cream. Traditionally, these use crème fraîche, but I’m not about that life. I always have multiple tubs and squeeze bottles of Hood Sour Cream in my fridge. (Whoever came up with the sour cream in the squeeze bottle idea deserves a Noble Prize.

We eat a lot of baked potatoes and I love the squeeze bottle for the no-mess factor, but especially to measure it out when I’m baking. Genius!) It’s creamy, rich, and easy to flavor any way that I want, I live for sour cream, I can turn something ordinary into something extraordinary.

Shredded Cheese. Honestly, use whatever you have. Just a really flavorful cheese that melts well. I used a combination of mozzarella and Monterey Jack. But cheddar, Gruyere, Swiss, any kind you like is fine. Onion. I like to thinly slice sweet yellow onions. Traditionally, they use raw onions, but caramelized onions on this would be amazing. 

Bacon. I cook my bacon ahead of time because I like my bacon to be super crispy. The traditional European way is to have the bacon cook on the tarts, but they do not appreciate crisp bacon as Americans do. So I cook it ahead of time. You can also use pre-cooked bacon, no one will judge you over here. 

TIP // My favorite way to cut bacon is with a pair of scissors directly into a cold pan. 

Herbs. Again, you can use whatever you have, but I think that a little bit of freshness when these come out really makes the difference. I love fresh thyme and rosemary. Parsley is always a winner. 

How To Make // The Steps 

These come together in no time – particularly if you have a few pieces of cooked bacon lying around.

• Preheat the oven to 425. Line a baking sheet with parchment paper. 

• Add sour cream, salt, pepper, to a bowl. Grate in fresh nutmeg and mix well. Set aside. 

• Cut out flatbread dough into circles using a cookie cutter, about 4-inches. Place on the baking sheet. 
• Add about a tablespoon of the sour cream mixture and spread over the flatbread dough. 
• Top with cheese, onions, and bacon. 

• Bake for 8 to 10 minutes, or until golden brown. 
• Sprinkle with fresh herbs. 

What Makes These Mini Onion and Bacon Tarts So Good?

These almost disappeared before I had the chance to finish taking their picture, they are so delicious. They are especially good because:
The crust is crispy and crunchy and the perfect vehicle for the sour cream base and the melty cheese. 

Creamy, rich, delicious sour cream. It doesn’t take a lot to make sour cream better, but just a little salt, pepper and nutmeg, make a delicious base that can be the canvas for so many other toppings. You don’t think that sour cream is going to be amazing baked, but it really is. It’s so, so, good. 

Crispy, thick-cut bacon. Do I need to say much else? I like to buy thick-cut bacon but cut into thin strips, almost like confetti. The crispier the better. 
Thank you to Hood for sponsoring this post. My husband looks at the Hood Bottle from his office window at the Boston Children’s Museum every single day. I am proud to work with a local company that makes products with high-quality ingredients that do not use artificial growth hormones (rBST) and has supplied my kids with many, many, Hoodsies over the years. 

Visit the Hood website to discover more delicious recipes featuring Hood Sour Cream.

More Recipes Using Sour Cream //

• Baked Potatoes with Herb Sour Cream
• Sour Cream Chicken
• Creamy Chicken Tortilla Soup
• Slow Cooker Korean Beef Tacos
• Blue Ribbon Coffee Cake
• Homemade Ranch Dressing (No Mayo!)