Tarte flambée

Mix 200 g of flour, 12 cl of lukewarm water, 1 tbsp of olive oil, 0.5 tsp of salt and 0.5 packet of baker's yeast. Knead for 5 min until the dough is elastic, then leave it to rise for 1 hour at room temperature under a clean tea towel.

Preheat the oven to 250°C. Cut 140 g of smoked bacon into thin strips and slice 2 peeled onions into quarter rings. In a mixing bowl, combine 100 g of fromage blanc, 150 g of thick crème fraîche, 1 egg yolk, 1 tsp of nutmeg, salt and pepper.

Roll out the dough into two round or rectangular bases. Spread them with the fromage blanc mixture, sprinkle with onions and bacon strips, then bake for about 15 min at 250°C.

Serve the flammekueche piping hot, with raw vegetables or a green salad.