• Guests 4 people
  • Preparation 30 minutes
  • Cooking 10 minutes
  • Difficulty Easy

To make this recipe 

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For the dough

  1. 250g flour

    5cl neutral oil such as rapeseed or grapeseed

    10cl warm water

    Pinch of salt

For the filling

  1. 300g Grand Fermage Crème Fraîche 30% fat

    200g smoked lardons

    2 white onions

    Ground pepper

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  1. Preheat the oven to 200°C.
  2. In a mixing bowl, combine the flour and salt.
  3. Add the water and oil gradually, kneading together to form a smooth paste.
  4. Roll out the dough thinly and place it on a baking tray lined with baking paper.
  5. Peel and finely chop the onions.
  6. Prepare the filling by mixing the Grand Fermage cream.
  7. Season with pepper and spread over the surface of the dough, leaving around 1.5cm around the edges.
  8. Sprinkle the chopped onions and lardons on top, then bake for 8-10 minutes.
  9. Keep an eye on the cooking: the top should be slightly browned.
    Eat straight from the oven!
  10. Chef's tip: to save time, make your dough in a food processor using the “knead” function. You don’t have to leave the dough to rest because there’s no yeast in it!

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