Tarte Flambée

For Crust:

In a mixing bowl, add sifted flour and butter pieces. Using a fork or pastry cutter, work the dough until pea sized crumbles form. Make a well in the center of the mixture and add the salt and water. Quickly mix using your hands; dough should be smooth. Form the dough into a disc, wrap in plastic, and chill in the refrigerator for about 30 minutes.

Preheat the oven to 400º F. Grease a baking sheet or pizza pan with butter. Set aside.

For Topping:

Cook the bacon in a large skillet over medium-high heat until almost crisp. Drain on paper towels, and roughly chop or crumble. Set aside.

In a medium bowl, combine the ricotta, cream, flour, salt and oil, mix well to blend.

To Assemble:

Roll the dough out on a lightly floured work surface to form a thin 8 by 10-inch oval. Pinch the edges to form a border. Place on prepared baking sheet.