I prepare the dough according to the recipe Show http://www.povarenok .ru/recipes/show/677 50/ (remove the spaces), it provides a very important thin and crispy tart base. For convenience, the process will describe here. 150 ml of very cold water to dissolve salt (1 tsp) and sugar (0.5 tsp.), add 1 tbsp oil. Flour (300 g) hands to RUB 6 oz. fresh yeast. Adding flour in water, knead the dough. Removing it for 15 minutes in the refrigerator.

Meanwhile bacon (250 grams) cut into strips and lightly fry in a small quantity of oil until transparent.

In the same pan, fry until transparent onion (400 g), roughly chopped. I was roasted in the two approaches. This will remove the sharpness of the onion in the finished dish.

For the sauce mix 1 egg yolk, sour cream (200 g) fromage Blanc (200 grams, residents of big cities can buy it in the supermarket, all the rest is to substitute thick sour cream). Season with salt (be careful, bacon is salty!) and pepper.

Dough it is important to roll it out as thin as possible, approximately 3 mm! I use this machine for pasta. :) Traditionally rectangular or oval.

Baking sheet sprinkle with flour, put the cake, top with sour cream sauce, onions, bacon, slices of cheese. Cheese slightly (!) pour liquid honey.

Everything can go in the oven at 210-250 gr. for about 15 minutes. We are the happy owners of woodburning stoves. I recommend not to stray too far, so as not to overdry the cake.

As they say, you can endlessly look at fire, water and others work... waiting for the tarte flambe is possible in French to start the "aperitif", and in Russian - drinking cooling drinks and other beverages. :)

Piping hot with beer/white/rose wine... Welcome to the table! Bon appetit!