Everyday meals

Coca de llardons

A thin, crisp flatbread topped with melting onion and crispy bits of bacon. A rustic dish from Pyrenean cooking, served warm in slices, often as an aperitif or with a salad.

45 min
4 servings
Medium
Moderate
🇦🇩 Andorra

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Ingredients

Spices & seasoning

1 pinch Fine salt
1 pinch Ground black pepper

Optional extras

1 tsp Sweet paprika

Instructions

Preheat the oven to 220 °C, fan setting if you have one.
Fry the lardons in a dry pan over medium heat until golden and crispy, then drain on kitchen paper.
Finely slice the onions and cook them gently in the olive oil for 10 minutes, until soft and translucent.
Roll the dough out on a floured tray into a thin sheet about 30 cm across, pinching it with your fingers to thin it.
Spread the onions over the dough, then scatter the lardons on top. Add the tomato cut into thin rounds if using.
Pepper it and add only a very little salt, as the bacon is already salty.
Bake for 20 to 25 minutes, until the edges are well browned and the base is crisp.
Let it rest for 2 minutes, then cut into strips and serve warm.