Try this amazing tart!


  • Dough

  • 250g baker’s flour

  • 7g dried yeast

  • 1 tsp caster sugar

  • 1 tsp salt

  • 200g crème fraiche

  • ½ tsp nutmeg, grated

  • 200g speck or streaky bacon, cut into lardons

  • 1 brown onion, sliced

  • 150g gruyere, grated


  • 1.

    Mix yeast, 4 tbsp lukewarm water and set aside for 15 minutes or until bubbles appear on the surface. Put in a stand mixer fitted with the dough hook and, with the machine running, slowly add the flour, salt and sugar.

  • 2.

    Knead for 10 minutes until the dough comes away from the bowl and is springy to the touch. Set aside in a warm place to rise for 1 hour.

  • 3.

    Preheat oven to 200C. Roll out to a thin 30cm square and put on a baking tray. Saute the bacon and onions for 5- 8 minutes. Spread the crème fraiche onto the dough and dust with nutmeg. Scatter bacon, onions and gruyere over the dough and bake for 20 minutes, until the tart is golden and crisp.

Nutritional information

Nutritional analysis per serving (2 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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