Tarte Flambe with Softly Scrambled Eggs and Goat Ch

Name: Tarte Flambe with Softly Scrambled Eggs and Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup creme fraeche; 2 tablespoons fresh flat-leaf parsley leaves, plus more for serving; 2 tablespoons chopped fresh chives, plus more for serving; 1 tablespoon fresh tarragon leaves, plus more for serving; Kosher salt and freshly ground black pepper; 1 pound store-bought pizza dough; 2 tablespoons canola oil, plus more for brushing; 4 tablespoons (1/2 stick) unsalted butter; 1 large Vidalia onion, halved and thinly sliced; Pinch of sugar; 12 pound double-smoked bacon, cut crosswise into lardons (short, thick matchsticks); 2 cups grated sharp white cheddar; 1 Fresno chile, finely diced; 6 large eggs; 2 ounces soft goat cheese, cut into small pieces and frozen for 5 minutes

Servings: persons

½ cup creme fraeche
2 tablespoons fresh flat-leaf parsley leaves, plus more for serving
2 tablespoons chopped fresh chives, plus more for serving
1 tablespoon fresh tarragon leaves, plus more for serving
Kosher salt and freshly ground black pepper
1 pound store-bought pizza dough
2 tablespoons canola oil, plus more for brushing
4 tablespoons (1/2 stick) unsalted butter
1 large Vidalia onion, halved and thinly sliced
Pinch of sugar
12 pound double-smoked bacon, cut crosswise into lardons (short, thick matchsticks)
2 cups grated sharp white cheddar
1 Fresno chile, finely diced
6 large eggs
2 ounces soft goat cheese, cut into small pieces and frozen for 5 minutes

1
Whisk together the creme fraeche, parsley, chives, and tarragon in a bowl; season with salt and pepper.
2
Cover and refrigerate for 30 minutes.
3
Preheat the oven to 400 degrees F.
4
Divide the dough in half.
5
Roll each piece into a very thin 12 10-inch rectangle.
6
Brush with oil, place on baking sheets, and bake until lightly golden brown, about 10 minutes.
7
Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a small saute pan over medium heat.
8
Add the onion and sugar and cook slowly, stirring occasionally, until caramelized, 30 minutes.
9
Season with salt and pepper.
10
Heat the remaining 1 tablespoon oil in a medium saute pan over medium heat.
11
Add the bacon and cook until golden brown and crisp, about 10 minutes.
12
Remove with a slotted spoon to a plate lined with paper towels.
13
Divide the creme fraeche between the pizzas, spreading it out.
14
Divide the cheddar on top and then add the onion and bacon.
15
Bake until the cheese has melted, about 5 minutes.
16
Meanwhile, heat the remaining 3 tablespoons butter in a medium nonstick saute pan over medium heat.
17
Add the chile and cook until soft, about 2 minutes.
18
Whisk the eggs in a bowl until smooth; season with salt and pepper.
19
Pour the eggs into the pan and stir constantly with a rubber spatula until soft curds form.
20
Add the goat cheese.
21
Divide the eggs between the two pizzas and garnish with more herbs.

8040

kcal

Calories

629

Fat

Carbs

541

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: ½ cup creme fraeche, 2 tablespoons fresh flat-leaf parsley leaves, plus more for serving, 2 tablespoons chopped fresh chives, plus more for serving, 1 tablespoon fresh tarragon leaves, plus more for serving, and more.

Yes, Tarte Flambe with Softly Scrambled Eggs and Goat Cheese falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Tarte Flambe with Softly Scrambled Eggs and Goat Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions