Flammkuchen (tarte flambée)

Preheat the oven to 250 °C top and bottom heat (as hot as yours goes). Keep the baking sheet out for now.

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Meanwhile, roughly stir 180 g flour, ½ tsp salt, 100 ml lukewarm water and 1½ tbsp olive oil together in a bowl.

• 180 g Flour
• Salt
• 100 ml Water
• 1½ tbsp Olive oil

Meanwhile, while step 1 runs

Knead with your hands for about 5 minutes, until the dough is smooth and no longer sticky.

Meanwhile, while step 1 runs

Shape the dough into a ball and let it rest covered in the bowl for about 10 minutes. Then it will roll out paper-thin.

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Meanwhile, peel the onions, halve them and cut into paper-thin half rings.

• 2 Onions

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Cut the bacon into fine strips. Ready-made bacon bits work too.

• 125 g Bacon

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Stir the sour cream smooth with 1 pinch salt, pepper and nutmeg. Only a little salt. The bacon brings enough.

• 200 g Sour cream
• Salt
• Black pepper
• 1 pinch Nutmeg

Meanwhile, while step 4 runs

Brush the baking sheet thinly with the rest of the olive oil.

• ½ tbsp Olive oil

Dust the work surface with the rest of the flour. Roll the dough out paper-thin (about 2 mm), about as big as the baking sheet.

• 20 g Flour

Wrap the dough loosely around the rolling pin and unroll it onto the baking sheet. If it's too big, just fold the edge over.

Spread the sour cream thinly over the dough, leaving a narrow border free all around.

Spread the onions evenly over the sour cream.

Sprinkle the bacon loosely over the top. It turns crispy on top and its fat runs into the onions.

Slide the baking sheet onto the bottom rack and bake for about 10 minutes, until the edge is brown and crispy and the bacon sizzles. If the edge is still pale, bake 2 minutes longer.

Grind fresh pepper over the flammkuchen, cut into pieces and serve right away.

• Black pepper