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1
Combine 1 cup flour, 1 cup warm water, and 1 teaspoon yeast in large bowl; stir to blend well.
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2
Cover bowl with plastic wrap and let stand until mixture bubbles, about 30 minutes.
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3
Stir in salt, then 1 1/4 cups flour.
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4
Mix until soft slightly sticky dough forms, adding more flour by tablespoonfuls if very sticky.
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5
Cover bowl with plastic wrap.
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6
Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
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7
Preheat oven to 500F.
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8
Lightly flour 2 large baking sheets.
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9
Lightly flour hands; punch down dough and divide in half.
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10
Roll out each half on lightly floured surface to thin 16x10-inch rectangle.
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11
Transfer each rectangle to prepared baking sheet.
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12
If dough shrinks, roll or stretch each back to size.
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13
Puree creme fraiche, cottage cheese, and sour cream in processor until smooth.
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14
Season to taste with salt and pepper.
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15
Spread cream mixture over crusts.
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16
Sprinkle onions and raw bacon over cream mixture, dividing equally.
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17
Bake tarts until edges of crusts are crisp and brown, about 14 minutes.
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18
Sprinkle generously with pepper; cut into pieces and serve.
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19
*Sold at some supermarkets.
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20
If unavailable, heat 1 cup whipping cream to lukewarm (85F).
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21
Remove from heat and mix in 2 tablespoons buttermilk.
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22
Cover and let stand in warm, draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room.
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23
Refrigerate until ready to use.
