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Prep Time:

30 Minutes

Cook Time:

10 Minutes


4 Servings



About the Recipe



  • 250g plain flour, sifted, plus extra for dusting

  • 5g salt

  • 150g tepid water

  • 10g sunflour oil


  • 5g nutmeg

  • 250g full-fat creme fraiche 

  • one egg yolk

  • 5g cornflour

  • 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


  1. Preheat the oven to 230oC and line two large flat baking trays with baking paper.

  2. 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

  3. mix the creme fraiche, nutmeg, egg yolk and cornnflour together

  4. 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.

  5. 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.




Fat 87g

Sat Fat 83g

Carbs 234g

Fiber 12g

Protein 118g

Salt 2g

Calories 2936Cal

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