Food Blogs

Wild Mushroom Tarte Flambee Recipe

Name: WILD MUSHROOM TARTE FLAMBÉE
Yield: 12
Ingredients: 1 cups ¾00 pasta flour; 1 cup milk; teaspoon ¼salt; 1 teaspoon colza oil; 1 cup fromage blanc; cup ½crème fraîche; 2 tablespoons flour; 1 tablespoon colza oil; 1 egg yolk; teaspoon ¼freshly ground nutmeg; Salt and freshly ground white pepper; 3 tablespoons butter; 1 pound hen of the woods or other wild mushrooms (cut into bite-size pieces, washed and patted dry); 1 large onion (finely chopped); ½ bunch oregano leaves; ½ bunch chives (thinly sliced)

1 year ago

March 29, 2023

Daniel Boulud Fanclub

WILD MUSHROOM TARTE FLAMBÉE

Servings

MetricUS Imperial

Ingredients

Dough

1 cups ¾00 pasta flour
1 cup Milk
teaspoon ¼salt
1 teaspoon colza oil

Topping

1 cup fromage blanc
cup ½crème fraîche
2 tablespoons flour
1 tablespoon colza oil
1 egg yolk
teaspoon ¼freshly ground nutmeg
Salt and freshly ground white pepper
3 tablespoons butter
1 pound hen of the woods or other wild mushrooms cut into bite-size pieces, washed and patted dry

To Finish

1 large onion finely chopped
½ bunch oregano leaves
½ bunch chives thinly sliced

Servings

MetricUS Imperial

Ingredients

Dough

1 cups ¾00 pasta flour
1 cup Milk
teaspoon ¼salt
1 teaspoon colza oil

Topping

1 cup fromage blanc
cup ½crème fraîche
2 tablespoons flour
1 tablespoon colza oil
1 egg yolk
teaspoon ¼freshly ground nutmeg
Salt and freshly ground white pepper
3 tablespoons butter
1 pound hen of the woods or other wild mushrooms cut into bite-size pieces, washed and patted dry

To Finish

1 large onion finely chopped
½ bunch oregano leaves
½ bunch chives thinly sliced

Instructions

For the Dough

In an electric mixer fitted with a dough hook, combine the flour, milk, salt, and oil. Mix on medium speed for 3 minutes. If needed, add 1 tablespoon warm water to help the dough come together into a solid mass. Continue to knead the dough on medium speed until smooth, about 8 minutes. Wrap in plastic and refrigerate for at least 1 hour, or up to 3 days.
Divide the dough into 6 portions. Using a pasta machine, roll each portion, decreasing the thickness after each pass, into long, very thin 5-inch-wide sheets (setting #1 on most machines). You will need to do this in several batches. Trim the sheets into approximately 10- to 12-inch lengths. Transfer to a tray in between layers of parchment paper and refrigerate (or freeze until needed).

For the Topping

In a medium bowl, whisk to combine the fromage blanc, crème fraîche, flour, oil, egg yolk, and nutmeg until smooth. Season with salt and pepper and keep chilled.
Brown the butter in a large sauté pan over high heat. Add the mushrooms and season with salt and pepper. Sauté until tender, about 5 minutes. Drain onto a paper towel–lined plate.

To Finish

If you have a pizza stone, place it on the bottom of the oven; otherwise, an upside-down baking sheet can be substituted. Preheat the oven to 500°F.
Place a sheet of dough on a lightly floured pizza peel. Spread the cream topping in a thin layer over the dough, making sure it is evenly distributed. Leave a ¼-inch border around the edge of the dough. Sprinkle one-sixth of the onion, mushrooms, oregano, and chives evenly over the cream topping. Repeat to make all 6 tartes. Slide the flambées, one at a time, onto the pizza stone and bake until crispy on the bottom and lightly browned on top. Slice and serve immediately.