Wild Mushroom and Comté Cheese Tart Flambé
While it falls outside the lines of tradition, an Alsatian friend once mentioned a Tart Flambé “of the forest” that his family would make using foraged mushrooms and a good grating of Comté cheese. These tarts are very thin and crisp and a perfect match for Pinot Noir. Yield: 4 very thin and crisp 12-inch tarts
Ingredients
- Yeasted Tart Dough
- 4 cups grated Comté cheese
- 4 cups wild mushroom ragout, recipe follows
- 1 recipe béchamel sauce, recipe follows
- Kosher salt
- Freshly ground black pepper
- ½ cup finely ground cornmeal or semolina for sprinkling on the dough and sheet pans
- ¼ cup chopped chives, optional
Directions
1. Prepare the Tart Dough according to the recipe link below: Mix, knead, rise and rest.
2. Divide into 4 equal pieces. Roll into balls and let rest again, lightly covered with plastic wrap for 30 minutes.
3. Preheat the oven to 450 degrees F. Sprinkle 4 sheet pans lightly with semolina.
4. On an un-floured counter roll each dough ball as thinly as possible into rounds. Peel the dough off the counter and flip over and keep rolling until you can see light through the dough. Prick all over with a fork. Dust both sides with semolina flour and place on a sheet of parchment paper. Roll the remaining rounds.
5. Place 1 round of dough on each sheet pan. Use a large spoon to divide the béchamel evenly between the dough rounds. Use the back of the spoon to evenly coat the dough with the béchamel almost to the edge of the crust.
6. Sprinkle evenly with the Mushroom Ragout and then the cheese. Season with salt and pepper. Bake in the preheated oven for 15 to 20 minutes until the béchamel bubbles and cheese is lightly caramelized.
7. Remove from the oven and sprinkle with chives. Cut into 4 to 6 pieces. Serve immediately.
Boska Pizza Wheel may be purchased from The Vineyard Kitchen Larder.