Tarte flambée with arugula and spring bacon

Ingredients for 2 servings:

• 10 g yeast
• ½ tsp sugar
• 300 g flour
• 3 tbsp olive oil
• 2 onions
• 100 g breakfast bacon
• 125 g cheese (hard cheese, e.g. Comte)
• 200 g sour cream
• 1 egg yolk
• 50 g arugula

Instructions

Working time approx. 20 minutes; Rest time approx. 1 day 21 hours; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 21 hours 50 minutes

Mix the yeast with 175 ml of lukewarm water and sugar. Knead with flour, 1/2 teaspoon of salt and oil until smooth. Cover the dough and let rise for about 45 minutes. Peel the onions and slice them into fine rings, dice the bacon and grate the cheese. Preheat the oven to 220°C, fan oven 200°C. Mix the sour cream with the egg yolk and season. Knead the dough again and divide it in half. Roll out half very thinly on baking paper. Spread half of the sour cream, half of the bacon cubes and half of the onion on top. Sprinkle the tarte flambée with half of the cheese and bake each piece for about 15 minutes. Prepare the rest in the same way; if using fan oven, this can also be done at the same time. Rinse the arugula, drain well and clean it. Remove the tarte flambée, top with arugula and serve.