Tarte Flambe

Preparation:

Preparation: Roll out the dough very thin, unfolding it on a baker's tray if for a wood oven, or on a greased plate for a gas oven, cover it with onions, bacon and cream, nutmeg, season with rapeseed oil. Bake in a very hot oven, or, for the wood-burning oven, in an open oven and on a high flame, where the flames must in fact 'flame' the tarte. It is tasted piping hot. It was once done before baking bread, cooked by the fire of the smallest branches, usually pine, very fragrant.