CookUnity
meal

Bacon & Caramelized Onion Na'an

chef image

by Michael Davis

View Profile
meal

Chef Michael’s spin on traditional French tart flambée promises a delightful harmony of savory and herbaceous notes. He combines smoky bacon lardons, tender sliced potatoes, sweet caramelized onions, and creamy goat cheese sauce atop a thin, crisp crust baked to bubbling perfection. Finish it with a drizzle of vibrant nut-free pesto—the bright flavor is an ideal counterpoint to the tart’s richness. Pair with a fresh green salad and enjoy a French home-style indulgence.

zip code

Nutritional facts

Protein

44g

Carbs

81g

Calories

1140

Fat

70g

Ingredients

Naan BreadPecorino CheeseCream CheeseCoriander SeedsBroccoli RabeExtra Virgin Olive OilBlack PepperGum, XanthanGarlicFennel SeedMozzarella CheeseSugarHeavy CreamPotatoOnionKosher SaltGoat CheeseGranulated GarlicShiitake MushroomBaconCrushed Red PepperBaby SpinachBasilOrange ZestCanola OilWhole Milk

Reviews

3.9

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 48 reviews

arrow
1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Mary Schmidt · 01/30/25

arrow

More Michael Davis’s delicious meals

Michael  Davis

Michael Davis

Classic French Coq au Vin
Classic French Coq au Vin
Michael  Davis

Michael Davis

Cajun Salmon Niçoise Grain Bowl
Cajun Salmon Niçoise Grain Bowl
Michael  Davis

Michael Davis

Classic Meatloaf
Classic Meatloaf

About Michael Davis

chef image

Michael Davis’s New York City career began at Lespinasse, and continued on to Daniel and Bouley - some of the most acclaimed restaurants in the city. His time in New York culminated in running the kitchen at Del Posto when they received 4 stars in the New York Times.
Since then, he spent time leading the kitchen at Michael Mina in San Francisco, consulting domestically and abroad, and riding his bicycle cross country from California to New York City. Over the past few years, he worked as a private chef on Martha’s Vineyard, and as a consultant in NYC for Pasta Flyer and for Jim Lahey at Sullivan Street Bakery.
Chef Michael now owns and operates Boy Blue Coffee & Goods in NYC. The shop’s name comes from David Bouley’s nickname for Michael, who experimented with multiple hair colors during his tenure working for Chef Bouley. “What’s up, boy blue?” was Bouley’s daily greeting to Michael. Boy Blue Coffee & Goods is the culmination of Chef Michael’s experiences and brings forth his food philosophies, skills, and interests.

You can find Michael Davis’s meals in...

Similar meals you may like

arrow
Santiago Lopez

Santiago Lopez

Chicken Enchiladas Suizas
Chicken Enchiladas Suizas with Rice & Pickled Onions
Jose Garces

Jose Garces

Mission-Style Chicken Burrito
Mission-Style Chicken Burrito with Salsa Verde & Sour Cream
Chase Evans

Chase Evans

Chicken Shawarma Rice Bowl
Chicken Shawarma Rice Bowl with Tomato
Jose Garces

Jose Garces

Vegetarian Sweet Corn Cachapas
Vegetarian Sweet Corn Cachapas with Black Beans & Fresh Mozzarella
arrow