Flammekueche with PDO huile d’olive de Nyons
Tips and tricks
Add grated Gruyère or Munster cheese just before you put the pie in the oven.
- For the dough:
- 250 g flour
- 25 ml PDO huile d’olive de Nyons
- A pinch of salt
- 15ml lukewarm water
- For the topping:
- 75 g thick crème fraîche
- 75 g fromage blanc
- 1 large onion
- 100 g smoked bacon, diced
- Grated nutmeg
- 2 tbsp. PDO huile d’olive de Nyons
- Option: grated Gruyère or Munster cheese
- Prepare the dough:
Mix the flour with the salt, olive oil and lukewarm water, and then knead (if possible with a food processor).
Finely roll out the dough.
- Prepare the topping:
In a bowl, mix the crème fraîche and the fromage blanc. Add the pepper, grated nutmeg and olive oil.
Preheat the oven to 230°C.
Chop the onion into fairly thin pieces.
Lay the dough on a baking sheet lined with greaseproof paper.
With a spatula, spread the topping onto the dough, leaving an outer crust.