Rick Stein served up a tasty French tarte flambée (Flammkuchen in German) with bacon lardons, Emmental cheese and crème fraîche on Rick Stein’s Secret France.

The ingredients for the dough are: 250g plain flour, sifted, plus extra for dusting, ½ tsp salt, 150ml tepid water and 2 tbsp sunflower oil.

For the topping: 160g smoked bacon lardons, 250g full-fat crème fraîche, 1 large onion, thinly sliced, 250g Emmental or Gruyère, or a mixture, grated, whole nutmeg, for grating, salt and freshly ground black pepper.

See Rick’s recipes in his book titled: Rick Stein’s Secret France available from Amazon now.