Tarte flambée with Comté and watercress salad
Makes: 2
Serves: 4
Prep time: 30 minsTotal time: 
Recipe by Louise Pickford / Recipe photograph by Ian Wallace
Tarte flambée with Comté and watercress salad
Makes: 2
Serves: 4
Prep time: 30 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
607Kcal
Fat
37gr
Saturates
18gr
Carbs
47gr
Sugars
4gr
Fibre
3gr
Protein
19gr
Salt
1.8gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
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
Step by step
Get ahead
Wrap the risen dough in clingfilm and foil then freeze for up to 1 month. Defrost at room temperature before rolling out.
- Start 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.
- Preheat 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.
- Spread 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.
- Combine the oil, mustard and lemon juice in a bowl and season to taste. Toss the watercress in the dressing to coat.
- Top each tarte with half of the watercress salad, to serve.
