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1
Heat the olive oil in a skillet over medium heat.
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2
Add the onion and season with salt.
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3
Cook until softened but not colored, about 8 minutes.
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4
Let cool.
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5
Put the bacon in a skillet over medium heat.
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6
Cook, stirring, until it renders some of its fat and just begins to crisp, about 5 minutes.
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7
Transfer it to a small bowl with a slotted spoon.
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8
On a lightly floured surface, roll the puff pastry into a 12-inch circle (if the packaged pastry is round) or into a 10 by 12-inch rectangle (if the packaged pastry is rectangular).
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9
Transfer it to a baking sheet and prick with a fork in several places.
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10
Return it to the refrigerator for 30 minutes.
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11
Preheat the oven to 375F.
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12
Put the fromage blanc, creme fraiche, and nutmeg in a small bowl and stir until smooth.
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13
Add several grinds of pepper.
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14
Spread the fromage blanc mixture evenly over the surface of the dough, leaving a 1/2-inch bare border.
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15
Scatter the sauteed onions and bacon over the fromage blanc.
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16
Fold the border over to make a rim and crimp it as you would a pie crust.
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17
Bake until the pastry is puffed and golden-brown on the edge and well browned on the bottom, about 40 minutes.
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18
Transfer to a cutting board, sprinkle with the chives, and let cool for about 5 minutes, then cut into pieces of desired size.
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19
Serve warm.
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20
Enjoy with Cakebread Cellars Napa Valley Chardonnay or another white wine with a full, creamy body.
