Flammekueche (Thin-Crusted Cheese, Onion And Bacon Tart)

Preparation

1. Step 1

   Combine the water, yeast and one cup of the flour in a large mixing bowl. Stir until thoroughly blended and set aside to proof the yeast, about five minutes.

2. Step 2

   Once proofed, add the salt, then begin adding the remaining flour, little by little, until the dough is too stiff to stir. Place the dough on a lightly floured work surface and begin kneading, adding additional flour if the dough is too sticky. Knead until the dough is smooth and satiny, about 10 minutes.

3. Step 3

   Once kneaded, place the dough in a bowl, cover, and let rise at room temperature until double in bulk, about one hour.

4. Step 4

   Punch down and let rise again, covered, until double in bulk, about one hour.

5. Step 5

   Preheat the oven to 450 degrees.

6. Step 6

   Combine the onions, cheese, creme fraiche, salt and pepper and let sit for 15 minutes to soften the onions.

7. Step 7

   Roll the dough on a lightly floured surface into a rectangle to fit a large baking sheet, measuring about 12½ by 15 inches. Place the dough on the baking sheet.

8. Step 8

   Spread the onion mixture over the dough right to the edge. Sprinkle the bacon evenly over the top, then sprinkle generously with pepper.

9. Step 9

   Bake just until the dough is crisp, 15 to 20 minutes. Serve immediately.