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Preparation 20 minutes
Cooking time 10 minutes
Servings 4



  • 625 ml (2 1/2 cups) all-purpose flour
  • 1 pinch of salt
  • 50 ml (3 tbsp + 1 tsp) vegetable oil
  • 150 ml (10 tbsp) lukewarm water


  • 100 ml (1/3 to 1/2 cup) 35% cooking cream
  • 100 ml (1/3 to 1/2 cup) sour cream
  • 1 pinch of grated nutmeg
  • Salt and freshly ground black pepper
  • 150 g (5 oz) smoked bacon, diced
  • 1 onion, thinly minced


  1. In a salad bowl, mix together the flour and salt. Make a well in the centre.
  2. First, pour the oil and then the water in the centre of the well.
  3. Starting from the centre, make a rotating movement to gradually add the flour to the liquid.
  4. Once all the ingredients are added, knead the dough for about 5 minutes until the dough has an elastic texture.
  5. Cover and set aside for 1 hour at room temperature.
  6. Preheat the oven to 240°C (475°F).
  7. In another bowl, mix together the cream, sour cream and the seasoning, making sure not to add too much salt as the bacon is highly salted.
  8. Roll out the dough to a very thin disk, 2 to 3 mm (1/8 in.) thick and (14 in.) wide.
  9. Place the rolled-out dough on a pizza baking sheet.
  10. With a spatula, spread the cream mixture on the surface of the dough leaving 1 cm (1/2 in.) free of mixture around the edge.
  11. Add the onions and diced bacon.
  12. Bake in the oven for about 10 minutes or until the diced bacon is nicely browned.
  13. Serve immediately.
Availability in stores