Tarte Flambée, or Flammkuchen in German, is an Alsatian pizza topped with crème fraîche, onions and bacon strips. It’s crispy, it’s salty, it’s greasy, it’s everything you want it to be. 

Ingredients (for 2):

200 g plain flour

2 tbsp crème fraîche

1/2 sachet of dried instant yeast (they come in 7 g sachets here)

1 tsp salt

125 ml warm water

2 large sweet onions, finely sliced

100 g lardons

black pepper

some rocket leaves

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• mix the flour with the yeast and salt in a non-reactive bowl. Add the warm water and knead till you achieve a firm elastic dough. Cover the bowl and leave to stand somewhere warm for an hour. (next to the radiator for example).
• Heat the oven to 225 degrees Celsius.
• Fry the lardons in a pan until they are halfway done, scoop them out with a slotted spoon and set aside.
• In the remaining fat (which should be a lot!), gently sautee the sliced onions until they are soft and translucent. Set aside.
• By now the dough should have doubled in size. Lightly dust your work surface with flour and roll it out thinly.
• Spread the crème fraîche on top. Add the lardons and onion slices and top off with a generous amount of black pepper.
• Bake for 15 minutes and garnish with some rocket leaves.