For the tarte flambée dough: Knead the flour, oil, water and salt to form a smooth dough and let it rest for about 30 minutes. Preheat the oven with a baking sheet on the lower rail to 240 degrees (convection 220 degrees).

Roll out the dough thinly on a lightly floured baking paper. Spread the creme-fraiche on the dough, season with salt and pepper. Cut the onions into thin rings. Cover the tarte flambée dough with onions and bacon slices. Put on the baking sheet with baking paper and 10- Bake for 15 minutes until golden brown.

As soon as the batter bubbles and is crispy, take the tarte flambée out of the oven and serve sprinkled with the parsley.