Bar-Style Tarte Flambée (Alsatian Pizza With Onions and Bacon)

Adjust oven rack to 6 to 8 inches below broiler element and preheat broiler to high. In a medium bowl, whisk together fromage blanc and crème fraîche together until thoroughly incorporated. Season with salt and pepper; whisk in nutmeg. Heat 1 teaspoon oil in large cast iron skillet over high heat until shimmering. Reduce heat to low and wipe out excess oil with a paper towel. Working 1 tortilla at a time, place tortilla in skillet with the rougher textured-side facing down. Spread 1/4 cup fromage blanc mixture over tortilla all the way to the edges. Scatter a small amount of onion on top, all the way to the edge. Scatter small amount of bacon on top, all the way to the edge. Place skillet under broiler and broil until bacon is cooked and tarte flambée is browned in spots, 2 to 4 minutes. Remove from oven. Using a small metal spatula, peek under bottom. If more crispness is desired, place skillet over medium heat and cook, swirling tarte and peeking occasionally, until desired crispness is achieved. Slide tarte out onto a cutting board. Cut and serve immediately. Wipe out skillet and repeat with remaining tortillas and toppings.