Sift the flour into a bowl and add the salt. Add the oil and approx. 100 ml of water and start kneading. Then gradually knead the rest of the water, but only enough to make a compact, rollable mass.
Mix the quark, crème fraiche, salt, pepper and garlic in a bowl with a whisk.
Peel the onions, cut in half and cut into half rings. Prepare the bacon cubes or cut the pork belly into cubes. You can decide for yourself whether the amount of onion and bacon is sufficient - some like the Flammekuche lavishly, others less so.
Knead the dough again well on a floured surface, roll out 1/4 of it very thinly and place on baking paper. Brush with 1/4 of the quark mixture and sprinkle with 1/4 of the onions and diced bacon.
Take the hot tray out of the oven and quickly spread the baking paper with the Flammekuche on it. This is better because then the sheet does not have to get hot first.
Then bake for about 10 minutes until crispy, remove and best serve immediately. Place French-like on a large wooden board and quarter.
Put the tray back in the oven and prepare the next Flammekuche. While it is in the oven, the esteemed cook can also enjoy his work!
Of course, you can also prepare all four tarte flambée and put them one after the other in the oven. Then there is no need to prepare while the others are eating.
Variations: sprinkle with cheese, top with mushrooms or other vegetables.
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