← Nouns Cooking · French

Ingredients

• 300 g strong white bread flour (or plain flour)
• 1 tsp fast-action dried yeast
• 1 tsp Salt
• 175 ml Water, lukewarm
• 1 tbsp Vegetable oil
• 200 g Fromage blanc (or quark)
• 100 g Crème fraîche
• 1 pinch Nutmeg
• Black pepper
• 1 large onion, very thinly sliced
• 150 g smoked bacon lardons

Method

1. Mix the flour, yeast and salt in a bowl, then add the water and oil and bring together into a soft dough. Knead for 5 min until smooth, cover and leave in a warm place for 1 hour, until doubled.
2. Heat the oven as high as it goes, ideally 250°C (230°C fan, 480°F), with two large baking trays or a pizza stone inside.
3. Beat the fromage blanc with the crème fraîche, nutmeg, a pinch of salt and plenty of pepper.
4. Halve the dough and roll each piece out on a floured sheet of baking paper as thinly as you can, about 2 mm, into a rough rectangle.
5. Spread the cream mixture thinly to the edges, then scatter over the onion and lardons. Slide the paper onto the hot trays and bake for 8–10 min, until the edges are blistered and browned and the bacon is sizzling. Cut into squares and eat straight away.

Tips

• Make it vegetarian by swapping the bacon for sliced mushrooms and a handful of grated Gruyère (the "gratinée" version).
• No fromage blanc? Use thick strained yogurt or quark mixed with the crème fraîche.

Sources

Written in our own words after cross-checking these recipes:

Serious Eats King Arthur Baking 196 flavors