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126 Tarte flambée Makes 4 (6) | Preparation time: 150 minutes Ingredients For the dough: 275 (410) g plain white flour 1 (1 ½) tsp. salt 2 (2 ½) tbsp. olive oil 120 (180) ml cold water For the topping: 120 (180) g onions 100 (150) g smoked bacon 200 (300) ml crème fraîche Salt Pepper Nutmeg Accessories: Rolling pin Baking tray or universal tray Preparation Knead the flour, salt, oil and water together to form a smooth dough. Shape the dough into a ball, place it in a bowl and cover with a cloth. Leave to rest at room temperature for 90 minutes. To make the topping, dice the onions and bacon. Heat a non-stick pan and fry the bacon. Add the onions, sauté and leave to cool. Season the crème fraîche with salt, pepper and nutmeg. Roll the dough out onto the baking tray or universal tray and pierce several times with a fork. Start the Automatic programme or pre-heat the oven. Spread the crème fraîche on top of the dough and scatter the bacon and onion mixture on top. Place the tarte flambée in the oven and bake. Settings Automatic programme Pizza & Quiche | Tarte flambée Programme duration: 34 [30] (43) minutes Manual Oven functions: Conventional Heat Temperature: 220–230 °C Booster: Off Pre-heat: On Crisp function: On Duration: 25–35 minutes Shelf level: 1 Useful tip: You could also top the tarte flambée with cherry tomatoes and goat’s cheese chopped into small pieces. After baking, drizzle ½ tbsp. of runny honey over the tarte flambée and top with fresh rocket.