• 7 ounces frozen puff pastry
• ½ cup cottage cheese
• ½ cup crème fraiche*
• 1 tablespoon flour
• Salt
• Pepper
• 2 tablespoons olive oil or butter
• 1 to 2 slices bacon
• 1 onion, sliced thinly

Thaw the puff pastry for about 30 minutes. Roll it out to about 9 x 9; place onto baking sheet lined with parchment paper and prick the top. Refrigerate until the topping is ready. Preheat oven to 425 degrees. Sauté bacon; drain the grease from the pan, add olive oil/butter to the pan and sauté the onion until caramelized.

In a food processor, combine the cottage cheese, crème fraiche, flour, salt and pepper. Spread cheese topping over the puff pastry, but not all the way to the edges. Break the bacon into nice pieces (or crumble it – your call), and arrange it over the cheese. Finally, add the onion. Bake for 15 minutes and serve immediately.

*If you can’t find crème fraiche in a store, you can substitute sour cream or make your own; combine 2 tablespoons buttermilk with 2 cups of heavy cream, cover tightly, and store in the refrigerator for at least 24 hours. It will thicken slightly; the crème will keep for three to four days in the fridge.