This impressive tart with a Gallic twist, serves six with a side salad and makes for an easy lunch or light supper, as an alternative to a classic pizza. Instead of a cheese and tomato topping, this version features finely sliced onion, tangy crème fraîche and crispy lardons.
It’s a great option for those who love the crisp finish of pizza but like to experiment with different toppings and impress their guests.
Ingredients
- 1 tbsp olive oil, plus extra for rolling and shaping
- 7 oz smoked bacon lardons
- 3 onions, finely sliced
- 1 tsp fresh thyme leaves, plus a few extras to garnish
- 2 dough balls (try the best ever pizza dough recipe), combined and brought to room temperature
- 5 tbsp crème fraîche
The Homes & Gardens method
- Heat the olive oil and add the lardons. Fry over a medium heat until pale golden. Scoop on to a plate, leaving the fat in the pan.
- Turn the heat down and add the onions with a pinch of salt. Cook gently, stirring often, for 15 minutes, until very soft, but not highly coloured.
- Stir the lardons back in with the thyme.
- Roll the dough out between 2 oiled silicone mats or sheets of non-stick baking paper to form a large circle, about 25cm in diameter. If you have a shallow round tin of roughly this size, tuck the dough into it.
- Spread the crème fraîche over the base and top with the onions, thyme and lardons.
- Bake for 15 minutes, until the dough is puffed and golden at the edges. Scatter with extra thyme.
If you’re new to outdoor cooking or just getting to grips with your setup, this is the perfect option to explore how to use a pizza oven for more than just pizza – mastering temperature control, baking techniques, and achieving that golden, wood-fired crust. For some extra help, this LPOW Infrared Digital Forehead Thermometer from Walmart can be a handy tool to ensure your oven is at the perfect temperature.
