Flammkuchen (Tarte Flambée)

The thin, crisp flatbread from Alsace and south-west Germany, topped with crème fraîche, sliced onion and smoked bacon. Makes 2 large ones.

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Ingredients

For 4 portions

Mix the flour and salt in a bowl, add the water and oil and bring together into a dough. Knead for 5 minutes, until smooth. Cover and rest for 30 minutes.
Heat the oven as high as it goes, ideally 250°C (230°C fan), with two large baking trays inside.
Slice the onions as thinly as you can and cut the bacon into thin strips.
Season the crème fraîche with the nutmeg and pepper.
Divide the dough in two. Roll each piece out on baking paper as thinly as you can, to a long oval about 2 mm thick.
Spread each base with the crème fraîche, leaving a thin border. Scatter over the onions and bacon.
Slide the paper onto the hot trays and bake for 10 to 12 minutes, until the edges are crisp and charred in places.
Cut into pieces and serve straight away, with a green salad if you like.