1 400g pot Isigny Ste Mère crème fraîche
8 corn tortillas
250g smoked lardons
Fry the lardons in a dry pan.
Chop the onion.
Using a pastry cutter, cut out two 10-cm circles from each tortilla.
Place them on a baking tray.
Spread crème fraîche over them.
Distribute the onions and lardons over the top.
Season with ground pepper.
Preheat the grill of your oven to 200°C and bake for 10 minutes.