About the Recipe
250g plain flour, sifted, plus extra for dusting
150g tepid water
10g sunflour oil
250g full-fat creme fraiche
one egg yolk
160g smoked bacon-finely sliced-fry in a pan with 5g of honey for one minute
120g red onion,-thinly sliced
250g Emmental or Gruyère, or a mixture-grated
Salt and pepper
Preheat the oven to 230oC and line two large flat baking trays with baking paper.
Add all the Dough ingredients into a bowl, mix together then knead for 5 minutes-place in a fridge and allow to rest for 2 hrs. before rolling into 20 x 15 cm rectangles
mix the creme fraiche, nutmeg, egg yolk and cornnflour together
Place the crème fraîche mix over the dough leaving a little border around the edges. Scatter over the onion, dot with the lardons and sprinkle liberally with Emmental. Season with salt, pepper and a grating of nutmeg.
Bake for 10–12 minutes, or until the base is crisp and the cheese is bubbling. Slide the tarts onto a wooden board and use a pizza cutter to cut them into portions. Serve immediately with drinks or as a light lunch with a green salad.
Sat Fat 83g