Potato Tarte Flambee

Directions

1. 1
   On a lightly floured work surface, roll or stretch each piece of levain dough to a 6-by-12-inch rectangle.
2. 2
   Lightly brush the dough with olive oil, cover it loosely with plastic wrap and let stand at room temperature until slightly puffed, about 45 minutes.
3. 3
   Meanwhile, put a pizza stone on the bottom of the oven and preheat the oven to 500, allowing at least 30 minutes for the stone to preheat.
4. 4
   Work with 1 dough rectangle at a time.
5. 5
   If the dough has shrunk, gently stretch it to a 6-by-12-inch rectangle and transfer it to a floured pizza peel.
6. 6
   Spread 2 tablespoons of the creme fraiche on the dough and arrange half of the potato slices on top, overlapping them slightly.
7. 7
   Sprinkle half of the rosemary and lemon zest over the potatoes and drizzle with 1 tablespoon of olive oil.
8. 8
   Season with Maldon sea salt and black pepper.
9. 9
   Slide the rectangle onto the hot pizza stone and bake for 8 to 10 minutes, until golden brown and crisp.
10. 10
    Slide the tarte flambee onto a work surface, cut into 2-inch strips and serve.
11. 11
    Repeat with the remaining dough and toppings.