Tarte Flambée

Method

1. Put 120 g of plain flour and 0.25 tsp of fine salt in a bowl, make a well and pour in 70 ml of lukewarm water and 1 tsp of sunflower oil. Bring together with your hand, then knead on the worktop for 5 minutes until smooth and elastic — this is an unleavened dough, so there is no yeast and no rising. Wrap and rest at room temperature for 30 minutes so it rolls without springing back.
2. While the dough rests, heat the oven as high as it will go, 275C or full grill-and-fan, with a heavy baking tray, pizza stone or upturned roasting tin on the middle shelf. Give it a full 25 minutes to get properly hot — the char on a flammekueche comes from fierce bottom heat, not long baking.
3. Peel and halve 60 g of onion and slice it into whisper-thin half-moons; it must be thin enough to soften in 12 minutes. Cut 50 g of smoked streaky bacon across into lardons about 5 mm wide. Leave both raw.