Tarte flambée

George Dingle

George Dingle

28th March 2019

Tarte flambée

Monsieur Benjamin's take on the Alsatian classic flammekueche, with bacon, onion and fromage blanc

Ingredients

  • For the Tarte: (shelf life: dough - 3 days) (30 orders)
  • 2000g bread flour
  • 1000g whole milk
  • 80g canola oil
  • 36g salt
  • For the fromage blanc spread (shelf life: 5 days) (# of orders)
  • 750g creme fraiche
  • 750g fromage blanc (Bellwether farms)
  • 7.5g salt
  • 7.5g microplane garlic
  • .5g nutmeg
  • For the Red wine vinaigrette (shelf life: 7 days) (# of orders: should be enough for weekend)
  • 1 egg yolk
  • 200g red wine vinegar
  • 50g dijon
  • 60g shallot
  • 8g salt
  • 12g sugar
  • 1g thyme leaves
  • 30 turns black pepper
  • .4g xanthan gum
  • 200g canola oil
  • For the topping:
  • Tarte
  • Fromage blanc spread
  • Bacon (raw, 3-3.5cm L x 1.5cm-2cm W x 1/2cm thick - flat lardons)
  • Onion (sliced thinly, rinsed briefly)
  • Spinach (Bloomsdale spinach, picked nice leaves)
  • Chopped fines herb (to be tossed with spinach)
  • Red wine vinaigrette
  • Parmesan (piece, microplaned on the pick up as garnish)
  • Gruyere (grated on box grater with large holes)
  • Fresh black pepper over the top

Method

To make the tarte:
Combine all ingredients in the hobart.
Mix on low until dough comes together.
Knead with hands.
Cryovac.
Rest for 1 hour minimum.
Sheet dough to 2 ½.
Cut dough 12” x 5”.
Dock dough.
Bake at 500F for 3 min. Fan 2.
Hold for assembly.
To make the spread, combine ingredients with spatula.
To make the vinaigrette,
Combine all ingredients in blender and hydrate xg on high for roughly 30 seconds.
Turn to med-low speed and emulsify oil.
Store in squeeze bottle for service.
Plate up directions:
Pre-mark:
Spread fromage on pre-cooked tart leaving a very little border.
Spread sliced onions over the fromage.
Sprinkle some gruyere.
Garnish with bacon.
Fire in service over at 420F on rational tray for 4 min.
Hold.
On the pick up:
Sprinkle some gruyere over top.
Flash on a sheet pan rack until slightly charred and cheese is bubbling.
Garnish with microplane parmesan and fresh ground pepper.
Lightly dress spinach with red wine vinaigrette/fines herb and serve on small side bowl.

You may also like...

Panfried Halibut Image (1).jpg
#recipe

Pan-fried Halibut with lobster tortellini, seafood bisque and caviar

Nitin Pawar

Panna Cotta Image.JPG
#recipe

Butter Milk Panna Cotta

Nitin Pawar

Venison and its own haggis.jpg
#recipe

Venison, its own haggis, chanterelles, leeks, beetroot, basil pesto, truffled jus

Paul Wedgwood

Pigeon, haggis, neeps and tatties.jpg
#recipe

Pigeon, haggis, neeps & tatties

Paul Wedgwood

Calamaretti-848x477.jpg
#recipe

Calamari, Cream Of Taggiasca Olives And Pecorino Cheese, With Hazelnut Ice Cream

Special Ingredients Ltd

White_Pizza–Portrait_2_RT_72dpi.jpg
#recipe

Blonde Pizza - Roasted Squash, Kale Pesto and Cashew

Unilever Food Solutions UK

ruy;.PNG
#recipe

Lamb with White Wine, Anchovy Boulangere, Goat’s Curd and Black Olive Crumb

CHEF

Michelle Trusselle0897.jpg
#recipe

Set nutmeg custard, Jamaican wine poached plums & ginger crumble

Adam Handling

Hay baked celeriac (1).jpg
#recipe

Celeriac, grapes, verjus, autumn truffle

Stephan Toman

Vegan menu at The Cavendish (1).jpg
#recipe

Texture of Cauliflower

Nitin Pawar