Tarte Flambée

Method

1. Preheat the oven to 220°C (430°F) and line a baking sheet with parchment paper.
2. Press the almond flour base evenly onto the prepared baking sheet, forming a thin, flat rectangle approximately 3–4 mm thick, then pre-bake for 8 minutes until lightly set.
3. While the base pre-bakes, cut the bacon into small lardons and cook them in a skillet over medium heat for about 6 minutes until the fat renders and the pieces turn golden.
4. Spread the crème fraîche evenly over the pre-baked almond flour base, leaving a small border around the edges.
5. Scatter the bacon lardons evenly over the crème fraîche layer, then grate the nutmeg over the entire surface.
6. Return the tarte to the oven and bake at 220°C for a further 20–22 minutes until the edges are crisp and the topping is bubbling and lightly golden.
7. Remove from the oven, allow to rest for 2 minutes, then slice and serve immediately.