Recipe OF THE WEEK
TARTE FLAMBÉE
Serves 3
50g good quality smoked bacon rashers, cut into small lardons A little olive oil 1 small onion, chopped 100g ricotta or full-fat natural Greek yoghurt Salt and pepper 4 tbsp thick crème fraîche, 30% fat FOR THE PIZZA DOUGH: 350ml warm (not hot) water 1 tbsp salt 525g flour type 00 A pinch of instant yeast
1 Start by making the pizza dough. Pour the water into a large bowl. Add the salt and leave until dissolved. Whisk in 50g of the flour, mixing well. Add the yeast and gradually mix in the rest of the flour to make a dough.
2 Knead the dough for about 20 minutes or until smooth. Cover with clingfilm and leave to rise at room temperature for 2 hours.
3 Portion the dough into three equal pieces and roll into balls. Put them in an airtight container – the container must be very wide so the dough balls don’t stick together as they expand. Leave to rise at room temperature for six hours. You will need one ball for this recipe, you can freeze the others.
4 Heat a little olive oil and fry the bacon and onions over a very low heat until the onions are translucent.
5 Mix the ricotta or yoghurt and crème fraiche in a bowl. Season with salt, pepper and a little nutmeg.
6 Preheat the oven to its highest setting and preheat an upturned griddle pan inside. Roll out the ball of pizza dough until about 20–25cm in diameter.
7 Place it on a sheet of baking parchment, spread with the cream mixture and top with the onions and bacon.
8 Slide the pizza on to the preheated griddle pan. Bake for 5–10 minutes or until the edges of the dough are lightly charred and puffed up.
Just a French Guy Cooking by Alexis Gabriel Ainouz (Quadrille)