Saturday, March 23, 2013


serves four

250 grams unbleached white bread flour, plus more for dusting
1 teaspoon fresh yeast
1 teaspoon golden caster sugar
olive oil
6 tablespoons crème fraîche
½ red onion, very thinly sliced
200 grams smoked lardons, or use smoked streaky bacon, cut into quite thick pieces
100 grams reblochon cheese, thinly sliced

Put 50 grams of the flour in a bowl with the yeast, sugar, 1 tablespoon  olive oil and 4 tablespoons water. Mix and leave for 1 hour, until the mixture is bubbly and doubled in size.

Put in a food processor and, with the machine running, gradually add the remaining flour and 2 teaspoons salt. Add just enough water to make a soft but not sticky dough (about 2 tablespoons). You can also do this by hand.

Heat the oven to 200C/fan 180C/gas 6. Roll the dough out thinly into a square or round about 30cm and put on a baking tray. Spread the dough with the crème fraîche, followed by the onions and bacon, making sure to go all the way to the edge with all the ingredients. Season well with black pepper.

Bake for 20 minutes, until the tart is golden and the base crisp. Top with the reblochon and pop back into the oven for 3 minutes until the cheese has melted.

bacon recipe courtesy of: John Torode, olive magazine, May 2011

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