Vegetable Tarte Flambée
(inspired by David Tanis Market Cooking Book)
Each week I so look forward to our Saturday Farmer’s Market and never truly go with a fixed idea on specific ingredients I need to create a particular recipé. Being a home chef I must say my specialty is “la cuisine du marché” (which is market cooking in French). I walk around the market looking for what is new, what sparkles and draws my curiosity. I also like to pick up seasonal vegetable that is not something I am familiar with. David Tanis has the same thought as most chefs like me. For example, when I notice baby zucchini, pearl onions and beautiful mushrooms my mind is on fire dreaming about the amazing dishes to create.
This recipé is inspired by a classic Alsatian pizza-like tart. In David Tanis book he wrote a recipé for an Onion and Bacon Tart which is quintessential Alsatian. I took a twist to his recipé, basically followed the dough portion and created my own toppings. Making dough that needs to rise is still a challenge for me that I have come to enjoy. Preparing the dough takes about 1 1/2 hours…so you need to allow time for this recipé…but do not be afraid as it is easy and so rewarding!
1/2 cup lukewarm water
1 tsp dry yeast
1 1/2 cups all-purpose flour
1/2 tsp salt
1 1/2 tablespoons butter, melted (or olive oil)
1 cup mushrooms (cremini or shiitake or both) sliced thinly
3 garlic cloves minced
1 medium onion chopped finely
1 tablespoon chopped oregano
1/3 cup goat cheese room temperature
1-2 baby zucchini (or one medium) sliced thinly using a mandolin slicer
To make the dough, pour the water into a medium bowl (or a measuring cup like I did) & stir in yeast. Stir in 1/4 cup of the flour and let the mixture get bubbly, about 15 minutes.
Meanwhile, in an oiled skillet sauté onion til translucent, add in garlic, oregano and mushrooms. Sauté 10 minutes adding a little water or white wine to keep in moist but not too much. Remove and put in a medium mixing bowl to cool.
Transfer dough starter to a large mixing bowl and add salt, melted butter (or oil), the remaining flour and stir until the dough forms a rough ball. Turn dough out onto a lightly floured surface and knead for about 5 minutes, until smooth. Cover the bowl with a damp dish cloth and let rise until doubled in size, about 1 hour.
While dough is rising, crumble the goat cheese into the mushroom mixture and mix well. Salt and pepper to taste.
Preheat oven 375F
Rolling out the dough I prefer to use a silpat…add a little flour on your surface
and use a floured rolling pin to roll out the dough. Rolling it side to side and
down the center, repeating until you have achieved a disc about 11-15 inches. I placed a baking circle and cut around to get the perfect circle. Place the dough on a baking sheet or cast iron pan. Spread the mushroom mixture around, then layer the zucchini around the top. I did roll the extra dough into strips to decorate the top. Season with a little salt, pepper and chile pepper flakes if you like.
Bake the tart for 30 minutes, turning the baking sheet around for even baking. When done and crust is brown remove and serve warm with a salad.