Onion, bacon & thyme tart

Name: Onion, bacon & thyme tart
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2
Ingredients: 275 g plain flour, plus extra for dusting; ½ tsp fine sea salt; 50 ml sunflower or vegetable oil; 100 g No.1 Free Range Unsmoked Bacon Lardons; 2 onions, finely sliced; 2 sprig/s thyme, plus extra leaves to serve; 4 tbsp creme fraiche; a few gratings whole nutmeg

Onions and bacon are a match made in heaven. Inspired by flammekueche (or tarte flambée in French) from Alsace, this tart is a perfect marriage of sweet and salty. Impressive enough for a dinner party, but simple enough for busy weeknights. Great served with a green salad.

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Serves2 -4
CourseMain meal
Prepare10 mins
Cook45 mins
Total time55 mins
Plusresting

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275g plain flour, plus extra for dusting
½ tsp fine sea salt
50ml sunflower or vegetable oil
100g No.1 Free Range Unsmoked Bacon Lardons
2 onions, finely sliced
2 sprig/s thyme, plus extra leaves to serve
4 tbsp creme fraiche
a few gratings whole nutmeg

In a large bowl, stir together the flour and salt. Pour in the oil and gradually whisk in 100ml water until you have a smooth but not-too-wet dough, adding an extra splash of water if it feels too dry. Lightly knead in the bowl for 1-2 minutes, until smooth. Cover with a clean tea towel and leave for 1 hour.
Tip the lardons into a dry, lidded pan and set over a medium heat for 5 minutes to render the fat. Turn the heat up to medium-high and fry for another 5 minutes until lightly golden. Tip onto a plate, leaving the fat behind. Add the onions and thyme sprigs to the fat and season. Cover and fry over a low heat for 12-15 minutes until softened but not taking on colour. In a bowl stir together the crème fraîche and nutmeg, then season.
Meanwhile, preheat the oven to 220°C, gas mark 7, and put your largest baking tray in to heat up. Cut a sheet of baking parchment big enough to fit the tray and dust it lightly with flour. Roll out the rested dough on it to a 30x35cm rectangle (1mm thick). Spoon over the crème fraîche mix, leaving a small border. Scatter over the onions and lardons, removing the thyme. Carefully transfer, still on the parchment, to the hot baking tray. Bake for 18-20 minutes, until the edges are crisp and browned. Scatter with some black pepper and thyme leaves.

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