-
1
For the dough: In a mixing bowl, dissolve the yeast in 1/2 cup lukewarm water.
-
2
Stir in 1/4 cup flour and let the mixture get bubbly, about 10 to 15 minutes.
-
3
Add the kosher salt, butter or oil and remaining flour and mix to form a rough ball.
-
4
Knead the dough (with hands or stand mixer) for about 5 minutes.
-
5
Let rise, covered with a damp towel or plastic wrap, until doubled in size, about 1 hour.
-
6
(Or refrigerate in a zippered plastic bag and let rise several hours or overnight.)
-
7
For the topping: Heat 2 tablespoons butter or olive oil in large skillet over medium-high burner.
-
8
Add the onions and cook, stirring occasionally, until wilted and lightly browned, about 5 minutes.
-
9
Season generously with salt and pepper.
-
10
Stir in the caraway seeds (for the bacon version) or the garlic and thyme (for the olive version).
-
11
Let cool to room temperature.
-
12
Put the bacon, if using, in a small pan and cover with 1 inch water.
-
13
Simmer for 2 minutes, then drain and cool.
-
14
Set oven to 375 degrees.
-
15
Punch down the dough and knead into a smooth ball, then let it relax for a few minutes.
-
16
Roll to a circle about 12 inches in diameter.
-
17
Transfer to a 12- by 17-inch baking sheet lined with parchment.
-
18
Stretch the dough to an elongated oval shape about 11 inches by 15 inches.
-
19
Mix the ricotta (or goat cheese) with half the creme fraiche and dab spoonfuls of the mixture evenly over the dough.
-
20
Spread the cooked onions over the dough, leaving a half-inch border.
-
21
Top with the reserved bacon (or olives), scattered evenly.
-
22
Drizzle the tart with the remaining creme fraiche.
-
23
Bake for 30 to 35 minutes, turning the baking sheet if necessary, until well browned.
-
24
Cool on a rack for a few minutes.
-
25
Serve warm or at room temperature.
