Assign a baking tray circled with parchment paper.
Cut the breath into a rectangle, ensuring that all the sides are cut and put on the prepared pan. It marks a border from ½ “on each side. Turn on the center by hitting the holes through the central rectangle inside the score. Refrigera until it turns to mount.
In a large pan, cook the bacon over medium heat. Cook until a little fat is released, from 3 to 5 minutes. The bacon will stop cooking in the oven. Remove the bacon from the pan and immediately add the onions. Cook the onions in bacon fat until it softens, from 2 to 3 minutes. Season with salt and pepper. Remove from heat and combine with bacon.
To assemble: to widen the fraîche cream evenly on the dough. Sprinkle a uniform layer of the onion/bacon mixture above the fraîche cream. Grateful the nutmeg uniformly above. Cool the tart for 30 minutes.
Preheat the oven to 375 ° F (400 ° FE conventional).
Cook until the dough is swollen and looks dry, about 10 minutes. Reduce the temperature to the convection of 325 ° F (350 ° FE conventional). Cook until the crust is an intense golden brown and the bottom is evenly golden, from 25 to 30 minutes. Leave to cool slightly before cutting and serving. Better served hot.
