Tarte Flambee

Ingredients

• 300g strong white bread flour
• 1 tsp fine salt
• 0.5 tsp instant yeast
• 2 tbsp sunflower or rapeseed oil
• 170ml warm water
• 200g fromage blanc or full-fat quark
• 150ml creme fraiche
• 2 medium onions, sliced paper-thin
• 200g smoked lardons
• A grating of nutmeg
• Salt and black pepper

Before you cook

• Mix the flour, salt and yeast in a bowl, then stir in the oil and warm water to make a soft dough.
• Knead the dough on the counter for six minutes until smooth and elastic.
• Cover the bowl and leave the dough to rise at room temperature for one hour.
• Slice the onions as thinly as you possibly can, ideally on a mandoline.
• Beat the fromage blanc and creme fraiche together with the nutmeg, a good pinch of salt and plenty of pepper.

Steps

1. Put a baking stone or a heavy upturned baking tray on the top shelf of the oven and heat it to its maximum temperature, at least 250C.
2. Give the oven a full thirty minutes to get the stone properly hot.
3. Divide the risen dough into two pieces.
4. Roll the first piece out on a floured sheet of baking paper into a thin oval no more than two millimetres thick.
5. Spread half the cream mixture over the dough in a thin layer, leaving a one-centimetre border.
6. Scatter half the sliced onion evenly across the surface.
7. Dot half the lardons over the onion.
8. Slide the tart on its paper straight onto the hot stone.
9. Bake for eight to twelve minutes until the base is crisp, the lardons have coloured and the edges are blistered and dark in patches.
10. Slide the tart onto a board and cut it into strips with a knife or a pizza wheel.
11. Eat the first tart straight away, standing up, before it loses its heat.
12. Roll out and bake the second tart the same way.