Alsatian Tarte Flambee with Smoked Bacon and Onion

What you need

• 250 g (2 cups) all-purpose flour, plus extra for dusting
• 1 tsp instant yeast
• 1/2 tsp fine salt, for the dough
• 140 ml (1/2 cup plus 1 tbsp) lukewarm water
• 1 tbsp neutral oil
• 100 g (3 1/2 oz) fromage blanc, or full-fat quark
• 100 g (3 1/2 oz) creme fraiche, full fat
• 1 pinch nutmeg, freshly grated
• 2 medium onions, peeled
• 150 g (5 oz) smoked bacon, cut into short strips (lardons)
• salt and black pepper, for the cream, to taste

Method

Restated from the original video

1. 1

   Mix the flour, yeast and salt in a bowl. Add the water and oil and stir into a rough dough.

2. 2

   Knead on a lightly floured surface for 8 min, until smooth and elastic. Cover and leave in a warm spot for about 45 min, until puffy.

3. 3

   Meanwhile, slice the onions into very thin rings. Cut the bacon into strips about 1 cm (1/2 in) wide.

4. 4

   Stir the fromage blanc and creme fraiche together with the nutmeg, a pinch of salt and plenty of pepper until smooth.

5. 5

   Put a heavy baking sheet or pizza stone on the middle rack and heat the oven to its highest setting, up to 260 °C (500 °F), for at least 30 min.

6. 6

   Cut the dough in half. Roll one piece on a floured surface into a thin oval about 35 x 25 cm (14 x 10 in) and 2 mm thick, then lay it on a sheet of parchment.

7. 7

   Spread half the cream over the dough, leaving a 1 cm (1/2 in) rim. Scatter over half the onions and half the bacon.

8. 8

   Slide the parchment onto the hot sheet. Bake for 8-10 min, until the rim is blistered and browned, the bacon is cooked through and crisp at the edges, and the base is crackling crisp.

9. 9

   Repeat with the second piece of dough while the first tarte is being eaten. Serve straight from the oven, cut into strips.

Imported from noseychef.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.