Flammekueche (tarte flambée)

Combine water with honey and oil. Mix flour, salt and instant yeast; add the liquid and mix to combine.

Turn onto the work surface and knead about 8 minutes until smooth and no longer sticky, without adding extra flour.

Let the dough rise until tripled; in a cool room put boiling water in the oven with it.

Julienne the bacon and thinly slice the onion. Cook the bacon in a hot frying pan on medium-high until barely crispy; drain.

In the same pan cook butter and onions on high heat for two minutes, then lower the heat and cook slowly until tender, about 10 minutes.

Mix cream cheese, creme fraiche and ricotta; season with salt, pepper and fresh grated nutmeg.

Divide the dough into two equal portions on a floured surface, shape into balls, cover and rest 20 minutes.

Flatten with the fingertips and roll into a medium disc; cover and rest 20 minutes or more before the final roll, thin.

Transfer to an upside-down sheet pan lined with parchment, prick with a fork, spread the cream mixture evenly, add onions and bacon.

To serve from frozen, bake a few minutes at 550F.