Ingredients
Base
Method
Base
1.For the base, place yeast, honey and salt in a jug with the warmish water. Stir gently to begin dissolving the yeast then leave for 5-10 minutes until it starts to foam.
2.Now for the messy bit. Place the flour into a large bowl, pour the yeast mixture over the top and stir to combine. Add a little extra water if it’s not coming together.
3.Once you have a sticky mess, scoop it onto a floured surface and knead for a couple of minutes into a smooth ball.
4.Grease the bowl with olive oil – I don’t mind the odd bit of extra dough on the inside of the bowl. Return dough to bowl and roll it around to cover the surface in oil (this will stop it sticking). Cover bowl with plastic wrap and place a tea towel over the top to hold in the warmth. Place in a warm spot for 30-40 minutes to rise.
Tarte flambée
5.Meanwhile, preheat oven to 210°C fanbake and prepare the filling. In a large frying pan over medium heat add a little oil and cook the bacon until it begins to crisp. Remove with a slotted spoon and place on paper towels to drain. Pour off a little of the fat then add the onion and thyme sprigs to the pan and sauté until softened. Remove from heat and discard thyme sprigs.
6.In a bowl add cream cheese, crème fraîche and parmesan and stir. Add bacon and onion, season with salt and pepper and mix.
7.Roll out dough into two rough discs (or one big rectangle) and lay on lined and lightly floured trays (or a preheated pizza stone). Spread with bacon-and-cheese mix.
8.Roll out dough into two rough discs (or one big rectangle) and lay on lined and lightly floured trays (or a preheated pizza stone). Spread with bacon-and-cheese mix.
(Makes 2 x 28cm tarts).
Note