At a glance
Start with a quick yogurt dough that's ready in minutes – it just needs half an hour to rest so it rolls out easily. Meanwhile, prepare a simple creamy filling along with the asparagus and bacon. Spread everything over a thin sheet of dough and bake briefly in a very hot oven until beautifully crisp and fragrant.
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Make the quick dough
Put all the ingredients into the bowl of a stand mixer. Mix on low speed with the dough hook until combined, then increase the speed and knead for 3 minutes until smooth. If the dough is sticky, add a little more flour; if it's crumbly, add a splash of oil.
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Let it rest for easy rolling
Wrap the finished dough in plastic wrap and let it rest at room temperature for 30 minutes. This allows the gluten in the flour to relax, making the dough much easier to roll out without shrinking back.
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Heat the oven and make the filling
Preheat the oven to 250 °C (top and bottom heat). In a bowl, mix the crème fraîche with salt, pepper, and nutmeg. Slice the onion thinly.
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