Tarte flambée with scrambled eggs and goat cheese

Ingredients:

• 0.5 cups crème fraîche
• 2 tbsp chopped fresh parsley leaves, plus extra for serving
• 2 tbsp chopped fresh chives, plus extra for serving
• 1 tbsp chopped fresh tarragon leaves + extra for serving
• 0.5 kg store-bought pizza dough
• 2 tbsp canola oil + extra for greasing
• 4 tbsp (60 g) unsalted butter
• 1 large Vidalia onion, halved and thinly sliced
• A pinch of sugar
• 220 g smoked bacon, cut crosswise into short thick strips
• 2 cups grated sharp cheddar
• 1 Fresno pepper, thinly sliced
• 6 large eggs
• 55g soft goat cheese, cut into small pieces and frozen for 5 minutes

Preparation:

1. Whisk in a bowl crème fraîche, parsley, chives, and tarragon; season with salt and pepper to taste. Cover and refrigerate for 30 minutes.
2. Preheat the oven to 200°C. Divide the dough in half. Roll each piece into a very thin rectangle measuring 25 x 30 cm. Brush with canola oil, place on a baking sheet, and bake until golden brown, about 10 minutes.
3. In a small skillet over medium heat, heat 1 tablespoon vegetable oil and 1 tablespoon (15 g) butter. Add the onion and sugar and sauté, stirring occasionally, until the onion is caramelized, about 30 minutes. Season with salt and pepper.
4. Heat the remaining 1 tablespoon of vegetable oil in a medium saucepan over medium heat. Add the bacon and cook until golden and crispy, about 10 minutes. Transfer with a slotted spoon to a plate lined with paper towels.
5. Spread the sour cream and herbs over the tart shells. Top evenly with cheddar cheese and top with caramelized onions and bacon. Bake until the cheese is melted, about 5 minutes.
6. Meanwhile, heat the remaining 3 tablespoons (45 g) butter in a medium nonstick skillet over medium heat. Add the Fresno chiles and cook until softened, about 2 minutes. Whisk the eggs in a bowl until smooth, season with salt and pepper. Pour the eggs into the skillet and stir constantly with a silicone spatula until set. Stir in the goat cheese.
7. Divide the omelette evenly among the tarts and sprinkle with the remaining herbs.