Step 1

Preheat the oven to its highest setting (about 500°F/250°C).

Step 2

In a medium/large mixing bowl stir the flour with salt.

Step 3

Add the olive oil and very warm water (from the tap). Stir with a wooden spoon until roughly combined.

Step 4

Knead the dough by hand or with a stand mixer fitted with a dough hook attachment for a couple of minutes until the dough is soft and smooth.

Step 5

Wrap the dough in plastic foil and set aside to rest for 20-30 minutes.

Step 6

Prepare the ingredients: cut bacon into small cubes. Cut onions into thin slices and sprinkle them with a pinch of salt. Add the creme fraiche into a small bowl, season it with salt and pepper, stir until combined.

Step 7

Roll out the dough very thinly into an oval or rectangle shape and place it on a baking sheet.

Step 8

Spread the creme fraiche over the dough leaving some border, top with bacon and onion slices (if they released some water, squeeze it out).

Step 9

Bake the tart for about 10-12 minutes or until golden brown. The baking time may be longer (up to 15-18 minutes) if your oven was not as hot as mine.

Step 10

Sprinkle with thinly sliced chives (optional).

Step 11

Cut into squares and enjoy!