Flammkuchen

Method

If you're making the dough then pop the flour in a large bowl and make a shallow well in the middle and add the yeast before adding the sugar and a few dashes of the lukewarm water. From the edges of the well, incorporate some of the flour and then cover the bowl with a damp tea towel and leave at room temperature for about 15 minutes.

The yeast should have started reacting so add in the reminder of the water and the olive oil and bring all the ingredients together in the bowl with a wooden spoon until it starts coming together. At this point you can start kneading it with your hands but add in the salt and keep kneading until it holds a ball shape. At that point, cover the bowl with the damp tea towel and set aside to prove for a half hour

Mix the creams together and give it a good which until all combined and pop this in the fridge

Cut the onion in half and then slice it thinly and pop in a bowl. Roughly chop the raw bacon and set to one side

Preheat the oven to 220 C

If you're using shop bought puff pastry, you’ll only need 250g so put the remainder in a bag and either freeze it down or place in the fridge. Follow the rolling instructions below.

Time to roll out the dough now so divide it into 2 equal parts. On a piece of baking paper that'll fit the dimensions of the oven, pop one part of the dough on and roll it out. This tart isn't round. Traditionally it's an elongated thin rectangle so try and keep that shape. When you've finished rolling, fold over a few millimetres of the edge so that when it bakes, this forms the crust but will also stop the cream sauce from oozing off.

Spoon over the cream on to the base, top with half the onions and half the chopped bacon trying to make sure its evenly spread out and season with salt and pepper.

Do the same with the next piece of dough

Place the tart on a baking tray and bake for 20 minutes or until golden brown and crisp