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Tarte flambée with Comté and watercress salad

  • Serves 4
  • Makes 2
  • Prep 30 mins
  • Total time 45 mins, plus rising
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Tarte flambée with Comté and watercress salad
Tarte flambée with Comté and watercress salad

step by step

  • 1Start by making the pizza dough: sift the flour and 1 teaspoon salt into a large bowl. Stir in the sugar and yeast. Make a well in the centre and pour in the oil and 150ml lukewarm water. Mix together and knead for 8 minutes or until smooth and soft. Put in a lightly oiled bowl, cover and leave in a warm place for 1 hour or until doubled in size.
  • 2Preheat the oven to 220°C, fan 200°C, gas 7 and put 2 baking sheets inside. Knock the air out of the dough and split it in 2. Knead each piece briefly on a floured surface and roll each out to a circle, around 28cm across, on a sheet of baking paper.
  • 3Spread each with half of the crème fraîche and scatter over the bacon lardons, onion and Comté, then season. Transfer the pizzas on their baking paper to the preheated sheets and bake for 12-15 minutes or until golden.
  • 4Combine the oil, mustard and lemon juice in a bowl and season to taste. Toss the watercress in the dressing to coat.
  • 5Top each tarte with half of the watercress salad, to serve.
  • Recipe by Louise Pickford

    Recipe photograph by Ian Wallace

Get ahead

Wrap the risen dough in clingfilm and foil then freeze for up to 1 month. Defrost at room temperature before rolling out.

You will need

For the pizza base

  • 225g strong plain flour, plus extra for dusting
  • 1 tsp caster sugar
  • 7g fast-action dried yeast
  • 2 tsp extra-virgin olive oil, plus extra for greasing

For the topping

  • 8 tbsp full-fat crème fraîche
  • 160g oak smoked dry-cured bacon lardons, we used Taste the Difference (or streaky bacon, chopped)
  • 1 small red onion, very finely sliced
  • 100g Comté, coarsely grated

For the salad

  • 2 tbsp extra-virgin olive oil
  • ½ tsp Dijon mustard
  • 1 tbsp lemon juice
  • 75g bag of watercress

+ Nutritional Information