WILD MUSHROOM TARTE FLAMBÉE
Servings
12
Servings
12
Ingredients
Dough
Topping
To Finish
Instructions
For the Dough
  1. 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.
  2. 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
  1. 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.
  2. 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
  1. 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.
  2. 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.