Tarte Flambée with sour cream, bacon, and onion topping

Ingredients:

• 1 tbsp. (250 ml) water, warm
• 1 teaspoon of instant yeast
• 1 teaspoon of salt
• 0.5 tbsp. flour for baking
• 1.5 cups premium flour
• 1 cup diced bacon
• 1 cup sour cream
• 1 cup chopped onion

Preparation:

1. Place the yeast in warm water and let it sit for 5 minutes until foamy. Add salt and both types of flour and stir with a wooden spoon until the dough pulls away from the sides of the bowl. Turn the dough out onto a lightly floured surface and knead for 2 minutes, until elastic. Cover and let rise in a warm place for 20 minutes.
2. Preheat oven to 220°C and line a baking sheet with parchment paper.
3. In a small saucepan, cover the bacon with cold water, bring to a boil, and drain. This will reduce the amount of salt and fat in the bacon, preventing it from burning and resulting in crispy tarts.
4. Divide the dough into 4 equal pieces and lightly dust with flour. Roll one piece as thinly as possible into a 27 x 35 cm rectangle and place it on the prepared baking sheet. Spread 1/4 of the sour cream over the dough. Top with 1/4 of the bacon and chopped onion. Season with salt and pepper.
5. Bake in the oven for 8 minutes, then move the parchment paper from the baking sheet to the oven rack and bake for another 3 minutes until crispy and golden brown.
6. Transfer the tart to a cutting board and cut in half lengthwise, then make 6 cuts across to make 12 small portions.
   
   While you're snacking on the first tart, prepare the remaining three in exactly the same way.