Tarte Flambée: The Alsatian Pizza

1.Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up.

2.In a large bowl, mix the flour and salt. Gradually add water and olive oil, mixing until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth and elastic.

3.Roll out the dough into a thin, round shape, about 12 inches in diameter. Transfer the dough to a baking sheet lined with parchment paper or onto a pizza peel if using a pizza stone.

4.In a small bowl, combine the crème fraîche, sour cream, nutmeg, and black pepper. Spread this mixture evenly over the rolled-out dough, leaving a small border around the edges.

5.Evenly distribute the thinly sliced onions over the crème fraîche mixture, followed by the lardons or bacon strips.

6.Carefully transfer the tarte flambée to the oven. Bake for 10-12 minutes, or until the edges are crispy and golden brown, and the lardons are cooked through.

7.Remove the tarte flambée from the oven and sprinkle with fresh chives before serving.

8.Cut into slices and enjoy your Tarte Flambée warm, as a delicious appetizer or main dish.