1. Dissolve the yeast in water and stir in the olive oil. Add the flour a little at a time into a kneadable mass. Add the salt and knead for about 5-7 minutes. Let rise for an hour on the kitchen table.
2. Roll out the dough thinly and cut out small circles. You can make full-sized versions and simply cut out the mini-tarts after baking.
3. Spread the crust with sour cream and sprinkle with thinly sliced onions and cubes of bacon. Top with slices of Castello® Double Crème White, salt and pepper.
4. Bake at 480ºF for about 10 minutes, or until it has taken color and the cheese has melted.