Entree: Saint Pierre and Miquelon – Tarte Flambée (Very thin, crisp flatbread topped with crème fraîche, thinly sliced onions, and lardons)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 1 hr 15 min

Cook 12 min

Additional 1 hr

Total 2 hrs

Ingredients

Dough
2 cups (250 g) all-purpose flour
1 tsp (4 g) active dry yeast
1 tsp (5 g) sugar
1 cup (240 ml) lukewarm water
1 tbsp (15 ml) olive oil
1 tsp (5 g) fine salt
Topping
240 g crème fraîche (use cultured sour cream as a practical catalog estimate)
2 medium onions, very thinly sliced (about 8 oz/225 g)
8 oz (225 g) lardons or smoked bacon, cut into lardons
1 tbsp (15 ml) unsalted butter (for sautéing onions)
Freshly ground black pepper to taste
A generous pinch nutmeg
Optional: chopped fresh chives or parsley for finishing

Instructions

1. Make the dough: in a small bowl combine yeast, sugar, and lukewarm water; let stand 5–10 minutes until foamy. In a mixing bowl whisk flour and salt, add yeast mixture and olive oil, and mix until a soft dough forms. Knead 5–7 minutes until smooth. Cover and let rise in a warm place until doubled, about 45–60 minutes.
2. Prepare toppings: while dough rises, sauté the thinly sliced onions in 1 tbsp (15 ml) butter over medium-low heat until very soft and translucent but not browned, about 12–15 minutes; season lightly with salt and set aside. Fry lardons in a skillet over medium heat until rendered and lightly crisp, about 6–8 minutes; drain on paper towels.
3. Preheat oven: position a rack in the highest position and preheat oven to 500°F (260°C). If you have a baking stone, place it in the oven to heat; otherwise use a heavy baking sheet turned upside down.
4. Shape the tarte: divide dough into 2 equal portions for very thin tartes (or keep whole for one large). On a lightly floured surface, roll or stretch each portion into a paper-thin rectangle or circle about 12–14 inches (30–35 cm) long. Transfer carefully to a piece of parchment.
5. Assemble: spread half of the crème fraîche (about 1/2 cup / 120 g) thinly and evenly over each rolled dough to the edges. Season crème with a little freshly ground pepper and a light pinch of nutmeg. Scatter sautéed onions and crisp lardons evenly over the surface.
6. Bake: slide the parchment with assembled tarte onto the preheated stone or baking sheet and bake 8–12 minutes until the edges are blistered and crisp and topping is lightly browned. Rotate once if needed for even browning.
7. Finish and serve: remove from oven, sprinkle with chopped chives or parsley if using, slice into quarters, and serve immediately while crisp.