Recipes brought to you by the Epworth team. Tarte Flambee, the french inspired pizza perfect for school lunches.

Serves: 4
Prep Time: 1hr 45 mins
Cooking Time: 20 mins


For the dough

  • 225 g or 1 1/2 cups flour
  • 1 tsp dried yeast
  • 1 tsp sugar
  • 155 ml water
  • 1/2 tbs olive oil
  • 1/2 tsp salt


  • 200 g crème fraîche
  • 200 g speck, sliced into lardons
  • 1 1/2 onions, finely sliced
  • 150 g gruyère cheese, grated


To make the dough, mix all the dry ingredients together, preferably in a mixer with a dough hook. Add the wet ingredients and mix together for a few minutes until the dough is elastic. If you’re doing it by hand, this will take a good 5 mins of kneading. Roll into a ball and put into an oiled big bowl and cover with a tea towel. Put in a warm place for the dough to rise. If it is cold, sometimes I put it into a really low (under 50°C) oven.

While the dough rises, prepare the topping ingredients. Sauté the onion and speck on a medium heat until the onion is caramelised—about 8 mins. Be careful not to let the onion catch or it will taste burnt. Heat the oven ready for cooking at 200°C.

When the dough has risen to double (hopefully 1–1 1/2 hours), turn out onto the bench on a piece of baking paper cut to size. Use a rolling pin roll the dough into shape and then carefully slide onto a baking tray about 25 x 35 cm. Push out the dough into the edges and so it is as thin as you can make it.

Spread the crème fraîche evenly over the dough and then scatter with onions and speck before sprinkling the cheese over the top. Bake until about 20 mins until it is gold and crisp.

31 October 2019