Put lukewarm water in a bowl, crumble the yeast and stir with the whisk until the yeast has dissolved. Add the flour, sugar, salt, knead with the hand mixer, dough hook, to a smooth and supple dough.
On a floured work surface, knead the dough vigorously with your hands. Put the dough in a bowl, cover with cling film and let rise in a warm place for 30 minutes.
During this time, prepare the topping. Halve the onion and cut into thin slices. Cut the breakfast bacon into very fine strips. Preheat the oven to 250 ° C.
Divide the dough into quarters, roll out one part of the dough very thinly with a rolling pin on a floured work surface. Place one part of the dough on a baking sheet lined with baking paper. Finely chop the herbs, add to the creme fraiche and stir in, spread evenly on the dough. Spread the onion strips evenly, sprinkle with bacon.
Season the tarte flambée with sea salt, pepper from the mill and sugar. Bake the tarte flambée one after the other in the hot oven lower rack at 220 ° C for 12-15 minutes until golden brown. Well then enjoy your meal 🙂