Ingredients for 6 people:

For the dough:

  • 250g flour
  • 25ml PDO huile d’olive de Nyons
  • A pinch of salt
  • 15ml lukewarm water

For the topping:

  • 75g thick crème fraîche
  • 75g fromage blanc
  • 1 large onion
  • 100g smoked bacon, diced
  • Pepper
  • Grated nutmeg
  • 2 tbsp. PDO huile d’olive de Nyons
  • Option: grated Gruyère or Munster cheese

Preparation:

Prepare the dough:

Mix the flour with the salt, olive oil and lukewarm water, and then knead (if possible with a food processor).

Finely roll out the dough.

Prepare the topping:

In a bowl, mix the crème fraîche and the fromage blanc.

Add the pepper, grated nutmeg and olive oil.

Preheat the oven to 230°C.

Chop the onion into fairly thin pieces.

Lay the dough on a baking sheet lined with greaseproof paper.

With a spatula, spread the topping onto the dough, leaving an outer crust.

Evenly spread the bacon bits and the chopped onion.

Bake for 8 to 10 minutes (the pie should have slightly browned). Serve hot.

Our suggestion: add grated Gruyère or Munster cheese just before you put the pie in the oven.

We advise you to use a delicate-tasting PDO olive oil from Nyons, for its sweetness, its smoothness, its aromas of dried fruit, and its buttery taste, along with possible aromas of fresh hazelnuts and/or freshly-cut grass.

You can also use one of these PDO olive oils: Nice and Corse – Oliu di Corsica – récolte à l’ancienne.