Tarte Flambée (Alsatian Flatbread with Mushrooms and Lardons)

Dough

• 200 g Plain flour
• 4 g Active dry yeast
• 3 g Fine sea salt
• 15 ml Olive oil
• 120 ml Water, lukewarm

Topping

• 150 g Crème fraiche
• ½ tsp Black pepper
• 1 medium Red onion
• 200 g Mushrooms
• 120 g Streaky bacon
• 4 sprigs Fresh thyme

1. Heat the oven to 250°C (480°F) and put a baking tray inside to get very hot. In a mixing bowl, stir together the flour, yeast and salt, then add the olive oil and lukewarm water. Mix to a soft dough, then knead for 3 to 4 minutes until smooth.
2. Cover the bowl and leave the dough to rest for 15 minutes at room temperature. Meanwhile, thinly slice the red onion, slice the mushrooms, and cut the streaky bacon into small lardons. Pick the thyme leaves from the sprigs.
3. Set a large frying pan over medium heat and cook the bacon for 4 to 5 minutes until the fat renders and the pieces are starting to crisp. Add the onion and cook for 2 minutes to soften slightly. Add the mushrooms and thyme, then cook for 4 to 6 minutes until the mushrooms are tender and any liquid has evaporated.
4. On a lightly floured surface, roll the dough into a very thin oval or rectangle, about 2 to 3 mm thick. Stir the crème fraiche with the black pepper, then spread it over the dough, leaving a small border. Spoon the hot mushroom and lardon mixture evenly over the top.
5. Carefully slide the tarte flambée onto the preheated tray and bake for 6 to 8 minutes until blistered at the edges and deeply golden underneath. Serve straight away while the base is crisp and the topping is hot.

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