Instructions: 1. Heat oven to 450 degrees. Knead the lemon zest into the bread dough.

Roll
out the dough to about 10 inches, and carefully transfer the dough to a baking sheet.

2. Spread the crame frache evenly onto the bread dough right to the edge.

Sprinkle with sugar.

3. Bake until the tart is puffed and golden brown, about 25 minutes. Remove

from the oven, let sit for about 3 minutes (so the cream and sugar solidify, and the tart is easier to cut), and serve.

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