Alsation specialty; Tarte Flambe

Locally known as flamme kueche, this is not a dessert, but rather a savory snack of thinly-rolled bread dough that is covered with bacon, onion, and lashings of cream, and then baked in a hot oven (think "pizza meets onion tart"). Absolutely perfect with a nice glass of Riesling such as Albert Mann "Cuvee Albert" Riesling

Ingredients:

FOR THE DOUGH:

2 tablespoons sunflower oil

½ teaspoon salt

350 g (2¾ cups) plain flour

About 185 ml (¾ cup) lukewarm milk

½ teaspoon sugar

2 teaspoons (7 g) dry yeast

FOR THE TOPPING:

80 g (½ cup) diced smoked bacon

3-4 large onions, diced so so thin.

310 g (1¼ cups) sour cream

2 egg yolks

1 tablespoon sunflower oil

Pinch of grated nutmeg

Method:

1.		Place sunflower oil, salt and flour in a bowl. Combine milk and sugar and sprinkle yeast on top to dissolve. Pour into the flour mixture and knead with the dough hooks of a hand mixer for 5 minutes until dough no longer sticks to the side of the bowl. (Alternatively, knead vigorously by hand until the dough is smooth and elastic.) Cover the dough and leave it to rise in a warm place for 30 minutes.
2.		Gently heat the bacon in a frying pan until the fat becomes transparent (a process known as rendering). Add the onion; fry until transparent. Whisk the sour cream, egg yolks, oil and nutmeg in a jug.
3.		Brush a baking tray with oil. Knead the dough on a lightly floured work surface for about 5 minutes. With wet hands, stretch the dough out on the tray and shape the edges to form a narrow rim. Prick the surface of the dough with a fork.
4.		Leave the dough to rise for a further 30 minutes until it is roughly doubled in size. Preheat oven to 220°C.
5.		Spread the onion mixture, then the cream mixture over the pastry. Bake 15-18 minutes. Cut into slices and serve immediately.