Ingredients: |
Ingredients: Dough
13/4 cups 00 pasta flour
1 cup milk
¼ teaspoon salt
1 teaspoon colza oil
Topping
1 cup fromage blanc
½ cup crème fraîche
2 tablespoons flour
1 tablespoon colza oil
1 egg yolk
¼ teaspoon freshly 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
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Directions: |
Directions: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.
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This recipe for Daniel Boulud's Wild Mushroom Tarte Flambee is from