Tarte Flambée

Ingredients:

• 1/3 cup crème fraîche
• 1/8 tsp freshly grated nutmeg
• 1 large egg yolk
• 3 thick slices bacon, thinly sliced
• 2 medium leeks, halved lengthwise, washed and thinly sliced
• 220 g fresh or frozen pizza dough (defrosted)
• Premium flour for working with dough
• 60 g grated Gruyere
• Special equipmentpizza stone

Preparation:

1. Place the pizza stone on a rack in the upper third of the oven. Preheat the oven to 280°C (425°F) and bake the stone at this temperature for 10 minutes.
2. Combine the crème fraîche, nutmeg, and egg yolk in a small bowl with a large pinch of salt and a few grinds of black pepper.
3. Place the bacon in a large skillet over medium heat and cook, stirring occasionally, until some of the fat has rendered and the bacon begins to crisp, about 7 minutes. Carefully pour off most of the fat, then add the leeks. Cook, stirring, until the leeks begin to wilt, about 3 minutes.
4. Divide the pizza dough in half and place it on a lightly floured work surface. Roll and stretch one piece of dough into a very thin round or oval shape (0.3-0.5 cm thick). Place the dough on a sheet of parchment paper. Spread half of the sour cream mixture evenly over the top, leaving a 2.5 cm border. Top with half the bacon and leek, and sprinkle with half the Gruyere. Place the pizza on a parchment-lined baking sheet or a pizza peel.
5. Transfer the pizza to the oven stone; bake until the crust is golden brown and charred in spots, 8 to 10 minutes. Repeat with the remaining dough and toppings. Slice the tarte flambée and serve warm or at room temperature.