Tarte flambée dough
Mix the flour, yeast and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the water, mix quickly using a dough scraper to create a soft dough, knead briefly, cover and leave to rest for approx. 10 mins. Divide the dough in half. On a lightly floured surface, roll out each half in the shape of a rectangle, transfer to two baking trays lined with baking paper. Prick the bases firmly with a fork.
Mix the crème fraîche and Gorgonzola, season. Spread on top of the dough.
Top with the onion, cured ham and figs.
Bake for approx. 15 mins. on the bottom shelf of an oven preheated to 240°C. Sprinkle with parsley.