Flammkuchen

Method

Make the dough by mixing flour, water, salt, and olive oil until smooth, then rest for 30 minutes. Meanwhile, thinly slice the onions and cook gently in a pan for 10-15 minutes until softened and golden. Fry the bacon lardons separately until crispy, then drain on kitchen paper. Preheat your oven to 220°C and divide the dough into four portions. On a floured surface, stretch each piece into a thin, rustic rectangle. Spread a thin layer of crème fraîche over each base, leaving a small border, then top with the cooked onions and bacon. Season generously with black pepper and a pinch of nutmeg. Bake on a preheated baking sheet for 12-15 minutes until the edges are golden and crispy. Serve immediately whilst warm.