for 4 person

Dough

300 g	white flour
1 tsp	salt
¼ cube	yeast (approx. 10 g), crumbled
1 ½ dl	water
½ dl	sunflower oil

Topping

200 g	crème fraîche
¼ tsp	salt
a little	pepper
200 g	country bacon, cut into sticks
2	onions, cut into thin rings

How it's done

Dough

Mix the flour, salt and yeast in a bowl. Add the water and oil, mix quickly using a dough scraper to create a soft dough, knead briefly, cover and leave to rise for approx. 15 mins.

Topping

Halve the dough. On a lightly floured surface, roll out into rectangles approx. 3 mm thick, place on two baking trays lined with baking paper. Prick the pastry bases firmly with a fork. Spread the crème fraîche on top, leaving a border of approx. 1 cm all the way around, season. Top with the bacon and onions.

To bake

Approx. 15 mins. on the bottom shelf of an oven preheated to 240°C. Remove from the oven. Bake the second tarte flambée in the same way.

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