Flammkuchen, a classic German dish, is comparable to a yeast free thin crust pizza that is traditionally topped with crème fraiche, bacon, onions and chives.
Combine all the dough ingredients until a smooth non sticky dough forms. This can be done by hand or in a standmixer with the dough hook attachment.
Wrap dough with plastic foil and let rest in the fridge for 2 hours.
Preheat your oven to 425 F. (Preheat pizza stone inside the oven if available.)
Mix creme fraiche with nutmeg and season with pepper and salt. Set aside.
Divide dough into for equal parts.
Roll each dough piece into a thin 14-inch circle or a rectangle of equal size. This is best done over some parchment paper to make for an easier transfer of the finished pie.
Spread creme fraiche evenly over the dough and layer with onions and bacon.
Transfer tarts to baking sheets or the hot pizza stone.
Bake for 20 - 25 minutes or until the tarts are done and the edges are brown. Baking times may vary.