2 tablespoons crème fraîche or full fat sour cream
1 teaspoon powdered nutmeg
1 teaspoon freshly ground black pepper
1 medium onion, finely sliced in rings
If you are using a pizza stone, place it in a cold oven. Otherwise you can line a baking sheet with parchment paper.
Heat the oven to 425˚F.
Heat a small frying pan over medium-high heat.
Add the bacon and cook until it's just starting to darken (don't let it get crispy).
Remove bacon from pan and drain on paper towel.
In a small bowl, mix the yogurt, crème fraîche, nutmeg and pepper.
Unroll the pastry roll onto a cutting board sprinkled with cornmeal. If you are not using pre-rolled pastry, you should aim for it to be about ¼-1/8 inch thick. If you are using a baking sheet, you can place the pastry directly on the sheet.
Spread the yogurt mixture onto the pastry. Leave a small border around the edge - this will puff up and turn golden and crispy.
Scatter the bacon and onion rings over the surface of the yogurt.
You can add some more nutmeg and pepper if you like here.
Once the oven has reached 425˚F, gently slide the pastry onto the pizza stone (a pizza paddle is useful here).
Bake for 14-15 minutes, or until the edges are puffy and golden and the bottom is crisp.
Recipe by eat. live. travel. write. at http://www.eatlivetravelwrite.com/2012/05/tarte-flambee-flammekueche-flammkuchen/