Preheat the oven to 250 °C (top and bottom heat) or 230 °C (convection)—as hot as possible; that’s the secret to a good tarte flambée.

Line a baking sheet with parchment paper and preheat it as well.

Wash the wild garlic, shake off the excess water, and cut it into thin strips.

Slice the onion into paper-thin rings.

Cut the bacon into thin strips, if necessary.

For the dough, knead the flour, water, olive oil, and salt into a smooth, supple dough—about 5 minutes.

The dough shouldn't be sticky.

Let it rest for a moment.

Roll out the dough on a floured surface as thinly as possible, until it is almost paper-thin.

Place on the hot baking sheet.

Mix the crème fraîche with salt, pepper, and nutmeg, then spread it evenly over the dough, leaving a small border around the edges.

Spread half of the wild garlic over the crème fraîche.

Arrange the bacon strips and onion rings on top, then add the goat cheese, either crumbled or sliced.

Drizzle with a little olive oil.

Bake in a preheated oven for 10–12 minutes, until the edges are golden brown and crispy and the topping is lightly browned.

Remove the tarte flambée from the oven and immediately sprinkle it with the remaining fresh wild garlic—the residual heat will slightly wilt it without losing its flavor.

Cut into pieces using a pizza cutter or a sharp knife, and serve directly from the baking sheet.

The tarte flambée won't wait for anyone.

Green leaf lettuce with vinaigrette

Crème fraîche as a dip

Roasted walnuts as a topping