The preparation

• Prepare the dough using a mixer or by hand. Mix the flour, ½ teaspoon of salt and oil together and slowly pour in the 15 cl of warm water. Knead a couple of minutes to obtain an elastic dough then let site covered for 1 hour.
• Preheat your oven to 280°C. Chop up the onions in thin strips and sweat them on low heat for 5 minutes in a knob of butter, without browning.
• Quickly fry up the lardons.
• Mix together the fromage blanc and the cream, season with salt pepper and nutmeg.
• On a floured kitchen counter, roll-out the dough into a circle of about 1 millimetre thick. Place on a floured baking sheet.
• Spread in the fromage-cream mixture, then lay the onions, lardons and a tablespoon of oil. Let cook in the oven for about 10 minutes(the edges must be nice and brown).
• Prepare the dough using a mixer or by hand. Mix the flour, ½ teaspoon of salt and oil together and slowly pour in the 15 cl of warm water. Knead a couple of minutes to obtain an elastic dough then let site covered for 1 hour.
• Preheat your oven to 280°C. Chop up the onions in thin strips and sweat them on low heat for 5 minutes in a knob of butter, without browning.
• Quickly fry up the lardons.
• Mix together the fromage blanc and the cream, season with salt pepper and nutmeg.
• On a floured kitchen counter, roll-out the dough into a circle of about 1 millimetre thick. Place on a floured baking sheet.
• Spread in the fromage-cream mixture, then lay the onions, lardons and a tablespoon of oil. Let cook in the oven for about 10 minutes(the edges must be nice and brown).

Tips

You can also add chopped mushrooms and lots of grated cheese.