Bacon & Caramelized Onion Na'an
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.
Nutritional facts
Protein
44g
Carbs
81g
Calories
1140
Fat
70g
Ingredients
Naan Bread, Pecorino Cheese, Cream Cheese, Coriander Seeds, Broccoli Rabe, Extra Virgin Olive Oil, Black Pepper, Gum, Xanthan, Garlic, Fennel Seed, Mozzarella Cheese, Sugar, Heavy Cream, Potato, Onion, Kosher Salt, Goat Cheese, Granulated Garlic, Shiitake Mushroom, Bacon, Crushed Red Pepper, Baby Spinach, Basil, Orange Zest, Canola Oil, Whole Milk
Reviews
3.8
Based on 49 reviews
Lea · 04/04/25
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About Michael Davis
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.
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