Recipe: Daniel Boulud's Wild Mushroom Tarte Flambee

From Daniel: My French Cuisine.

Friday, October 18, 2013

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.


More in:

News, weather, Radiolab, Brian Lehrer and more.
Get the best of WNYC in your inbox, every morning.

Leave a Comment

Register for your own account so you can vote on comments, save your favorites, and more. Learn more.
Please stay on topic, be civil, and be brief.
Email addresses are never displayed, but they are required to confirm your comments. Names are displayed with all comments. We reserve the right to edit any comments posted on this site. Please read the Comment Guidelines before posting. By leaving a comment, you agree to New York Public Radio's Privacy Policy and Terms Of Use.



Supported by