I was first introduced to tarte flambée with the explanation that it’s France's answer to pizza. In fact, it’s not much like pizza at all, apart from being very thin and savoury. As it is made with unleavened dough, it bakes very crisply indeed, which is its great quality. I know you can get tarte flambée in London, but why it isn’t as famous as pizza escapes me.
For the dough
- 250g/9oz plain flour, sifted, plus extra for dusting
- ½ tsp salt
- 150ml/5fl oz tepid water
- 2 tbsp sunflower oil