2/01/2012 03:30:00 PM

Exclusive: The Modern Introduces Its New Tarte Flambée


One of the most popular dishes at The Modern's Bar Room, the tarte flambée, has been a staple on Gabriel Kreuther's menu for over seven years. In the video above, the chef talks about the origins of the signature Alsatian dish, and demonstrates a new vegetarian version launching today featuring hen of the woods mushrooms, Muenster cheese, onions, chives and nutmeg ($18). Feeling ambitious? The chef kindly shared a simplified version of the classic dish below, so if you can't make it to Danny Meyer's MoMA mecca soon, test it out on your own and share how it goes!

For the Dough
1 lb all purpose flour
½ oz fresh yeast
1 teaspoon Fleur de Sel
½ qt water

*A regular bread dough or light pizza dough will also work if preferred.

For the Cheese Base
1 cup crème fraiche
2 cups fromage blanc
4 grate of fresh nutmeg
White pepper, to taste
Kosher salt, to taste

Toppings
Smoked bacon lardons, blanched quickly in hot water and drained (or sliced thinly then frozen on a flat tray and cut into small lardons when frozen, keep frozen until needed then, this way the bacon will have a smokier flavor)
1 fresh white onion, sliced thin and lightly salted

Instructions
1.     To prepare the dough, first combine all dry ingredients in a mixer with a dough hook attached, and then slowly add the water.  When combined, turn the dough into a bowl and cover with plastic wrap.  Allow the dough to rest at room temperature for 2 hours.
2.     As it rests, the dough will double in size.  Each time it looks to have doubled, punch it down, and continue this process for the 2 hour duration. 
3.     Portion the dough into small balls and roll out until very thin, then cut to fit a 12 inch plate.
4.     Blend the crème fraiche, fromage blanc and nutmeg together, and season with salt and pepper to taste.  Top the dough with the cheese mixture (between 2 and 3 ounces per tart), as well as the sliced onions and smoked bacon lardons.
5.     Using flour, slide into a 600 degree pizza oven (or on a pizza stone in a regular oven set at the highest temperature). Cook quickly until the bottom blisters and the crust is crispy. If you are using a pizza stone, preheat the oven and stone for at least an hour at the highest possible temperature.
6.     Cut into pieces and serve on a hot plate immediately.

0 comments :

Post a Comment