To prepare the dough, add flour and salt to a mixing bowl and mix the content.
Make a well in the center and pour in the oil and some of the water (not all the water).
Start to mix the contents and when you feel it gets dry add some more water. Mix and form the dough until you have used up all the water (poured in step by step) and you have formed a smooth not stick nor dry dough. Keep aside
In a pan add a small amount of oil, just enough to fry on the onion. Once you have added the onion, add the cut bacon and fry all the ingredients a bit soft. take from the heat to cool.
Now back to the dough, roll out into an equal sized circle. The dough can be rolled out thin to 3 mm.
Place on a baking tray with baking paper.
Heat up your oven to 220 Celsius/430 Fahrenheit.
Top your rolled out base with the cream, spread the fresh cream evenly.
Sprinkle salt and black pepper over the cream.
Drip off excess oil from the fried bacon and onion (if any) and arrange over the cream on the tarte flambée.
Sprinkle the grated cheese over everything.
Bake at 220 Celsius/430 Fahrenheit for 6-8 minutes or until you can see the crust turning a bit golden.
Serve hot, if you want with cut chives as garnish.
Video
Notes
Cream Fraiche, also known as Fresh Cream, is a french thick cream. It's nothing like liquid cream. You can substitute with sour cream, ricotto, mascarpone, mexican fresh queso, cream cheese.
Don't add too much oil to the pan when frying the onion because the bacon will release more oil.
You can use a cheese like cheddar, gruyere, emmenthal and similar.