Alsatian Tarte flambée

This is probably the most famous gastronomical specialty of the Alsace. Traditionally it is made out of leftover bread dough, rolled out in a rectangle, covered by crème fraîche, onions and bacon. Being an onion addict, I decided to use my last Roscoff onion for a tarte flambée.


Ingredients:
200 g flour
2 tablespoon oil
125 ml water
salt
200 g crème fraîche
100 g bacon
200 g onion


Knead a dough and roll out thin. Smear crème fraîche on it , top with sliced bacon and onion. Bake on the highest degree on a stone in your oven.