Preheat the oven to approx. 200 °C top/bottom heat.
Unroll the tarte flambée dough and fold in the edges a little. Spread the dough with the crème fraîche and pepper.
Cut the mushrooms into slices, the bacon into strips and the spring onions into rings and spread them on the dough.
Crumble the fresh goat cheese evenly over the top.
Sprinkle with thyme leaves and bake in the preheated oven – possibly on a pizza stone – for about 15 minutes.
Preparation Tip:
Instead of mushrooms, other mushrooms such as chanterelle or porcini can of course be used for the tarte flambée during the mushroom season.
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