👨‍🍳 Instructions

1. 1

   In a large bowl, combine flour and salt. Make a well in the center and add lukewarm water and 2 tbsp olive oil. Mix until a shaggy dough forms.

   💡 Tip: The dough should be soft but not sticky.
2. 2

   Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Cover with a damp cloth and let rest for 15 minutes.

3. 3

   While the dough rests, cook the lardons in a skillet over medium heat until crispy. Remove with a slotted spoon and drain on paper towels. Reserve the rendered fat.

4. 4

   In a separate bowl, whisk together the fromage blanc, egg, salt, pepper, and nutmeg until well combined.

   💡 Tip: Using crème fraîche will result in a richer topping.
5. 5

   Preheat your oven to its highest setting (250°C / 475°F or higher) with a baking stone or heavy baking sheet inside.

   💡 Tip: A very hot oven is crucial for a crispy crust.
6. 6

   Divide the dough into 2-3 portions. On a lightly floured surface, roll out each portion as thinly as possible into an oval or rectangular shape.

   💡 Tip: The thinner the dough, the crispier the tarte flambée.
7. 7

   Carefully transfer the rolled-out dough to a piece of parchment paper. Spread a thin layer of the fromage blanc mixture over the dough, leaving a small border.

   💡 Tip: Don't overload the dough with the topping, as it can make it soggy.
8. 8

   Scatter the sliced onions and cooked lardons evenly over the topping. Drizzle with a little of the reserved bacon fat or olive oil.

   💡 Tip: A light drizzle of bacon fat adds extra flavor.
9. 9

   Carefully slide the tarte flambée (on the parchment paper) onto the preheated baking stone or sheet. Bake until the crust is golden brown and crispy, and the topping is set.

   💡 Tip: Watch closely as it cooks quickly at high heat.
10. 10

    Remove from oven, slice, and serve immediately.

    💡 Tip: Tarte flambée is best enjoyed fresh out of the oven.