Recipe: Daniel Boulud's Wild Mushroom Tarte Flambee

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Makes 6 Tartes (serves 6-12)



13/4 cups 00 pasta flour

1 cup milk

¼ teaspoon salt

1 teaspoon colza oil


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


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.


Recipe from Daniel: My French Cuisine . Copyright © 2013 by Daniel Boulud. Used with permission by Grand Central Publishing. All rights reserved.