Flamiche au Maroilles Avec Pêche

August 20, 2011
1 Ratings
  • Makes one 6 inch tart
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)-

What You'll Need
  • 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).

See what other Food52ers are saying.

  • lorigoldsby
  • VanessaS
  • dymnyno
  • healthierkitchen
  • boulangere

10 Reviews

lorigoldsby August 24, 2011
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!
Sagegreen August 24, 2011
Thanks, lori. This is more savory than sweet. If you do make one, let me know how you and Kitty like it!
VanessaS August 22, 2011
I love fruit and cheese combinations - peaches and munster sounds really good. Can't wait to give this a try!
Sagegreen August 22, 2011
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!
dymnyno August 20, 2011
Wow! I love this recipe...a real contender!!
Sagegreen August 20, 2011
Thanks, dymnyno!
healthierkitchen August 20, 2011
wow! The photo pulled me right in and the recipe sounds delicious. I don't think I've ever even heard of flamiche!
Sagegreen August 20, 2011
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.
boulangere August 20, 2011
I want to cut a slice right out of the photo. Amazing.
Sagegreen August 20, 2011
Thanks, b. It is my vicarious trip to France!