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... —Sagegreen
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)
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
In This Recipe
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.
Roll out the dough to fit a 6 inch tart pan.
Cut the brie into half inch cubes and place them across the bottom of the tart shell. Add the peaches (without the sage).
Whisk the crème fraîche with the egg. Pour this over the brie and peaches. Sprinkle the salt, pepper, and paprika on top.
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).