TARTE FLAMBÉE

No... this is not a pizza.

4 portions

250g Plain flour
150ml Water (warm)
1tsp Salt
25ml Olive oil

1. Add the flour to a bowl, add the other ingredients. Mix and knead for 5 minutes or until the dough is smooth.

2. Cover with a cloth and leave to rest for 20 minutes. Portion into 4 balls and get the toppings ready.

1 Onion
250g Pancetta
50g Parmesan
4 Confit egg yolks (@Clarencecourt)
200g Crème fraiche

1. For the confit egg yolks, separate egg yolks and place them in olive oil – cook at 65 °C for 70 minutes.

2. Slice the pancetta into lardons and colour them in a pan.

3. In the same pan colour the onions until golden.

4. Roll the dough out so it’s as thin as you can get it. Top with crème fraiche, onions, bacon, and cook at 300-350 °C until coloured and crispy. If you don’t have a pizza oven, a hot tray in a normal oven will do the trick.

5. Once cooked, break a confit egg yolk over the top and cover in parmesan.