Tarte flambée with Le Gruyère AOP

Sift the flour into the bowl of a stand mixer and add the salt. Using the dough hook, turn the machine on slow and pour in the water and olive oil. When the dough has come together, up the speed slightly and leave the hook to knead the dough for about 5 minutes, until smooth

Remove the dough and gather it into a ball. Rub a bowl lightly with olive oil and allow the dough to rest for 20 minutes, covered with a tea towel

Place a large non-stick frying pan over a medium heat and melt the butter. Add the sliced onions and cook gently for 5 minutes until softened

Remove the onions from the pan and add the pancetta. Cook until crisp, about 8 minutes

Heat a pizza oven or preheat a regular oven to 240°C/220°C fan/gas mark 9

Split the dough into two and roll it out as thinly as you can on a floured work surface. Transfer the rolled dough onto a paddle or flat baking tray ready to begin building your tartes, one at a time

Spoon half of the crème fraîche onto one of the tartes, leaving a 2cm border clean. Scatter over the onions, followed by the crisp pancetta and thyme. Finish with a good grating of Gruyère. Remember that with tartes and pizzas like this less is more – it's always tempting to load on the toppings, but this results in a soggy bottom

Place the tarte in the oven to cook – about 2-3 minutes for a pizza oven (turning midway through cooking), and around 10 minutes for a normal oven. You want the crust to be golden brown, so do keep an eye on it and cook for a little longer if you feel it’s necessary. Assemble the second tarte as the first cooks

Cut into 4 and serve, then start cooking the second tarte