Yeasted Dough for a Rustic Tart March 23, 2012, 6:31 pm This week's City Kitchen column focuses on an onion tart. Well, actually, there are two onion tarts. Both are based upon the classic Alsatian tarte flambée, which is a simple pizza-like treat. The topping is lightly stewed onions, flecked with smoked bacon and dabbed with crème fraîche. Though this kind of tart is delicious year-round, it is sometimes associated with cooler weather. So I also made a vegetarian onion tart that is somewhat lighter, with green olives, thyme and goat cheese. Long story short, each version was so good, it seemed a shame not to offer both. The recipe gives details for the slight differences between the two. When making the yeasted dough, it's a good idea to mix it up several hours in advance. Better still is making it a day ahead - it takes just a few minutes - and giving it a slow, refrigerated rise. The dough will be more supple and easier to handle. Use your favorite recipe for flaky pastry if you prefer a less rustic tart. A last bit of advice: Don't forgo the final drizzle of crème fraîche before putting the tart in the oven. It may seem excessive, but this helps onions to caramelize, and adds extra flavor.