The creme fraich and egg layer is perfectly topped by the bacon and cheese.

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Makes 2

1 teaspoon active dry yeast

¾ cup warm water

1 tablespoon white vinegar

4 tablespoons olive oil

1 teaspoon salt

3½ oz durum flour 

5 oz all purpose flour

5 oz crème fraîche

1 egg

4 oz bacon, in pieces

2 onions, peeled and sliced

5 oz grated Gruyère

  1. Place yeast and water in a bowl and leave for 5 minutes. If the mixture is foaming you can go on.
  2. Add vinegar, oil, salt, and flour and work the dough well together.
  3. Let it rise for 45 minutes.
  4. Preheat oven to 400°F.
  5. Cut the dough in half and roll out to 2 long pies. Place on a baking sheet covered with parchment paper.
  6. In a bowl mix crème fraîche and egg, spoon the mixture over the pies.
  7. Add bacon, onion, and Gruyère.
  8. Bake for about 10–12 minutes or until golden.


Photography by Food+styling by Nicoline Olsen & Louise Ørsted | Photography by VKSTOCKIMAGES

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