Flamiche au maroilles avec pêche

By • August 20, 2011 • 19 Comments



Author Notes: I made an authentic flamiche with real brioche dough, Alsatian munster cheese, and yellow peaches from my leftover grande tête brioche dough effort (which goes high on my list of life's little treasured victories, thanks to King Arthur Flour's baking class). We made several with all sorts of inclusions at "camp," but I love my peach one best. I later tried to salvage some other leftover dough to make this again, but really brioche or challah trump the others. So lesson learned: don't use any pizza dough here! You need something delicate and light. As an alternative to a yeast dough, I can suggest a puff pastry or this easy, sweet crust (without the ginger)- http://www.food52.com/recipes/14068_simple_ginger_peach_tartSagegreen

Makes one 6 inch tart

  • 1 small sage leaf (or other herb of your choice such as rosemary or thyme)
  • 1 small pat of butter, unsalted
  • 1 small peach, peeled, sliced and lightly salted with kosher salt
  • wedge of lemon, Meyer if you have it
  • 4 ounces of dough (challah or brioche), puff pastry or pâte brisée pastry crust
  • 1 ounce of brie (or comparable cheese)
  • 1 egg
  • 2 ounces crème fraîche (or quark)
  • pinch of Maldon salt flakes or kosher salt
  • pinch of crushed pink and white peppercorns
  • dash of sweet Hungarian paprika
  1. Let the peach slices rest with the salt for about 10 minutes. Roll and finely snip a small sage leaf to a chiffonade. Heat and brown the butter in a small pan. Add the sage leaf and the sliced peaches; cook for 1 minute or less. Take off heat. Squeeze some lemon juice on the peaches and set aside.
  2. Roll out the dough to fit a 6 inch tart pan.
  3. Cut the brie into half inch cubes and place them across the bottom of the tart shell. Add the peaches (without the sage).
  4. Whisk the crème fraîche with the egg. Pour this over the brie and peaches. Sprinkle the salt, pepper, and paprika on top.
  5. Bake for about 25 minutes in a preheated 375 degree oven or until golden brown. Let cool and serve warm. If you like, top with the fried sage (or rosemary or thyme).

Tags: cautionary warning: one tart will lead to another

Comments (19) Questions (0)

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Lorigoldsby

almost 3 years ago lorigoldsby

I need to brush up on my French--cooking! Our daughter studied in that region of France. This might be the recipe for her birthday cake next month!

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almost 3 years ago Sagegreen

Thanks, lori. This is more savory than sweet. If you do make one, let me know how you and Kitty like it!

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almost 3 years ago VanessaS

I love fruit and cheese combinations - peaches and munster sounds really good. Can't wait to give this a try!

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almost 3 years ago Sagegreen

Thanks, VanessaS. This is pretty tasty, I have to admit! Some folks may find the munster a bit too strong, so the brie works really well. I like both!

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almost 3 years ago dymnyno

Wow! I love this recipe...a real contender!!

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almost 3 years ago Sagegreen

Thanks, dymnyno!

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almost 3 years ago healthierkitchen

wow! The photo pulled me right in and the recipe sounds delicious. I don't think I've ever even heard of flamiche!

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almost 3 years ago Sagegreen

Thanks, hk. It is from France, the extreme northeast region. My second attempt with pizza dough looked really nice, but was too heavy handed. So version three with the brisee crust was much nicer. It is fun to make these small.

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almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I want to cut a slice right out of the photo. Amazing.

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almost 3 years ago Sagegreen

Thanks, b. It is my vicarious trip to France!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I have never made brioche, I have to try. Is it difficult?

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almost 3 years ago Sagegreen

Well, it was a challenge. I learned you have to keep all the ingredients very cold. You can beat the butter into submission with a rolling pin so it is pliable and create really strong gluten before adding any butter. You can probably find a brioche recipe online at the King Arthur website.

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks to boulangere I have become more adventurous with yeast breads, just made AJ's cuban rolls. I will look for recipes. My goal is to make home made brioche for my bread pudding that I do every year during the holidays. Thanks and again, great recipe.

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

There are definitely some tricks to it.

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks b, thats what I thought but I am up for a challenge.

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almost 3 years ago Sagegreen

I just uploaded a photo of my brioche before it baked. After all that, I am not sure that I got a picture when we sliced it! I brought it to a friend's home for a shabbat dinner. Darn, now I will have to make it again!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Brie, peaches, brioche. OH MY!!! Fab use of the peaches in a savory tart with my favorite bread!!

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almost 3 years ago Sagegreen

When I next make brioche, I will be sure to make these again.

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almost 3 years ago Sagegreen

...and thanks, sdebrango!