Tarte flambée with Comté and watercress salad | Sainsbury`s Magazine

Ingredients

• 225g strong plain flour, plus extra for dusting
• 1 tsp caster sugar
• 7g fast-action dried yeast
• 2 tsp extra-virgin olive oil, plus extra for greasing
• 8 tbsp full-fat crème fraîche
• 160g oak smoked dry-cured bacon lardons, we used Taste the Difference (or streaky bacon, chopped)
• 1 small red onion, very finely sliced
• 100g Comté, coarsely grated
• 2 tbsp extra-virgin olive oil
• ½ tsp Dijon mustard
• 1 tbsp lemon juice
• 75g bag of watercress