This tasty French dish makes for a nice light lunch or, if you’re entertaining, it’s sure to impress and can be prepared in advance.
Dissolve the yeast in 125ml of lukewarm water. Add the flour, salt, sugar and oil. Knead into a smooth dough.
Leave to prove for an hour in a warm place.
While the dough is proving, sauté the onions, spring onions and bacon in a hot pan for a few minutes until the onions are translucent.
Mix together the egg yolks, crème fraîche, nutmeg and seasoning.
Preheat your oven to 190°C (170°C for fan). Sprinkle a light covering of flour on to the baking tray. Place the dough in the centre of the tray and using floured hands push out the dough to a rough diameter of 32cm then spread the crème fraîche mixture over the base, add the onions and bacon. Place in the preheated oven and bake for 20 minutes or until the base is lightly golden and crispy.
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