Flamiche

Makes 2

Dough

• 10g Yeast
• 500g Strong Flour
• 10g Salt
• 350g Warm Water

Topping

• Olive oil
• 100g Pancetta Lardons
• 1 Leek
• 1 Egg
• 1 Egg Yolk
• 150g Crème Fraîche
• 75g Gruyere Cheese
• Couple of Sprigs of Tarragon

1. Add the yeast to the water and mix so that the yeast is dissolved.
2. Add the strong flour and salt to a bowl. Add the water and mix until a dough is formed.
3. Turn out the dough onto a clean surface and knead for about 10 minutes.
4. Return the dough to a clean bowl, cover with clingfilm or a tea towel and leave to prove until it has doubled in size.
5. Whilst the dough is proving, fry the lardons in a frying pan with a little olive oil. when the pancetta starts to go crispy add the leeks and fry. Leave to cool
6. In a bowl mix together the eggs and crème fraîche. Add the cooled leeks and pancetta. Grate the gruyere cheese and add to the mix along with the Tarragon.
7. When the dough has proved knock it back and split the dough into half. Shape each half into a pizza shape with a thicker rim and place on a lightly greased baking tray.
8. Spread the cheese and pancetta mix onto both of the doughs
9. Place in a preheated oven at 200^oC for 25 minutes or until cooked and the cheese is brown.