Flammkuchen

Ingredients

• 2 1/2 cups all-purpose flour
• 1 tsp fine sea salt
• 2 tbsp olive oil
• 3/4 cup cold water
• 1 cup crème fraîche
• Salt, black pepper and a pinch of nutmeg, for the topping
• 2 onions, very thinly sliced
• 200g smoked bacon lardons
• Chopped chives, to finish

Before you cook

• Thinly slice the onions.
• Keep the bacon lardons chilled until needed.

Steps

1. Whisk together the flour and salt in a large bowl.
2. Stir in the olive oil and cold water until a rough dough forms.
3. Knead the dough on a lightly floured surface for about 5 minutes, until smooth.
4. Cover the dough and let it rest at room temperature for 1 hour 30 minutes.
5. Preheat the oven to its highest setting.
6. Divide the rested dough into 2 pieces.
7. Roll each piece out as thin as you can on a sheet of parchment paper, into a rough rectangle.
8. Season the crème fraîche with salt, pepper and a pinch of nutmeg.
9. Spread the seasoned crème fraîche thinly over each dough, leaving a small bare border at the edges.
10. Scatter the raw sliced onion evenly over the cream.
11. Scatter the bacon lardons evenly over the onion.
12. Slide the tarts, still on their parchment, onto a hot baking sheet or pizza stone.
13. Bake for about 14 to 18 minutes, until the edges are deeply browned and crisp.
14. Scatter chopped chives over the top.
15. Cut into pieces and serve immediately while still hot and crisp.