This impressive tart makes for an easy lunch or light supper, with none of the last-minute pressure of pizza cookery
Makes 1 tart; serves 6 with a side salad
1 tbsp olive oil, plus extra for rolling and shaping 200g smoked bacon lardons 3 onions, finely sliced 1 tsp fresh thyme leaves, plus a few extra to garnish 2 dough balls (from the Pizza dough recipe), combined and brought to room temperature 5 tbsp crème fraîche
Step 1) 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.
Step 2) 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; otherwise peel off the top silicone sheet and place the round and its base layer of silicone on a large baking sheet. 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.