Tarte Flambee

Julia Taylor
Cook time 2 hours
Servings 2


250g baker’s flour
7g dried yeast
1 tsp caster sugar
1 tsp salt

200g crème fraîche
½ tsp nutmeg, grated
200g speck or streaky bacon, cut into lardons
1 brown onion, sliced
150g gruyere, grated 

Tarte Flambee


Mix yeast, 4 tbsp lukewarm water and set aside for 15 minutes or until bubbles appear on the surface. Put in a stand mixer fitted with the dough hook and, with the machine running, slowly add the flour, salt and sugar. Knead for 10 minutes until the dough comes away from the bowl and is springy to the touch. Set aside in a warm place to rise for 1 hour.

Preheat oven to 200°C. Roll out to a thin 30cm square and put on a baking tray. Sauté the bacon and onions for 5-8 minutes. Spread the crème fraîche onto the dough and dust with nutmeg. Scatter bacon, onions and gruyere over the dough and bake for 20 minutes, until the tart is golden and crisp.