Tarte Flambée (French Flatbread with Onion and Lardons)

• 250 g Plain flour
• 4 g Instant yeast
• 5 g Fine sea salt
• 15 ml Olive oil
• 150 ml Water, lukewarm
• 2 medium Yellow onion
• 150 g Bacon, smoked
• 200 g Crème fraiche
• 1 tsp Black pepper
• ¼ tsp Ground nutmeg

1. Put the flour, instant yeast and fine sea salt in a mixing bowl and stir to combine. Add the olive oil and lukewarm water, then mix to a shaggy dough. Knead for 6 to 8 minutes until smooth and elastic.
2. Cover the bowl and leave the dough to rise at room temperature until slightly puffy, about 45 minutes. Meanwhile, set the oven to 250°C (480°F) and put a baking tray inside to heat up.
3. Halve and thinly slice the onions. Cut the bacon into small lardons. Warm a frying pan over medium heat and cook the bacon for 4 to 5 minutes until it renders some fat, then add the onions and cook for 8 to 10 minutes until softened and lightly golden.
4. Stir the crème fraiche with the black pepper and ground nutmeg. Taste and add a small pinch of fine sea salt if needed, bearing in mind the bacon is salty. Keep the mixture cool while you shape the base.
5. Tip the dough onto a lightly floured surface and roll it out very thinly into a rough rectangle. Carefully slide it onto the hot baking tray. Spread the crème fraiche mixture over the dough, leaving a small border.
6. Scatter over the onion and bacon mixture. Bake for 10 to 12 minutes until the edges are blistered and deeply golden, and the topping is lightly browned. Slice and serve straight away.

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