A new take on Flammekueche with Nyons olive oil PDO
Ingredients
For
6
personnes
For the dough:
- 250g of flour
- 25 ml of Nyons olive oil PDO
- 1 pinch of salt
- 15 ml of lukewarm water
For the filling:
- 75g thick crème fraîche
- 75g fromage blanc
- 1 large onion
- 100g of smoked bacon lardons
- Pepper
- Grated nutmeg
- 2 tablespoons of Nyons olive oil PDO
- Optional: Munster or grated Gruyère
Tip
Add some grated Gruyère or Munster just before putting it in the oven.
Instructions
Prepare the dough:
Mix the flour with the salt, olive oil and lukewarm water, then knead (using a food processor if possible). Roll out the dough thinly.
Prepare the filling:
Add some pepper, grated nutmeg and olive oil.
Mix the crème fraîche and fromage blanc together in a bowl.
Preheat the oven to 230°C.
Chop the onion fairly finely.
Place the dough on a baking tray lined with baking paper.
Using a spatula, spread the mixture over the pastry, leaving a border.
Scatter the bacon bits and the finely chopped onion evenly.
- Place in the oven and bake for 8 to 10 minutes (the tart should start to brown). Serve warm.
Tip
Add some grated Gruyère or Munster just before putting it in the oven.
We recommend...
For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.
Don’t have any? Then choose a PDO huile d'olive de Nice!
You might also be interested in
Laguiole and olive scones