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Flambé Tart

This recipe is exceptionally flaky and rich, with just enough smoky madness from the bacon to infuse the entire tart with a nature that begs to be devoured. I really don’t know how else to describe it. The flavors are so harmoniously balanced, I see this as the perfect way to get some dinner guests ready for what comes next, or served with a salad for lunch, you really can’t go wrong there, either.

After trying the recipe with various cheeses, it was quickly apparent that the tart is just too rich when you use cream cheese for the whipped topping. My assistant and I split, or should I say, inhaled, an entire tart after a solid morning of recipe testing and we both favored the one made with fromage blanc instead of the cream cheese. This recipe is an adaptation from a recipe by Gabriel Kreither of The Modern, NY, a restaurant that I still haven’t had the pleasure to try in person...but hopefully, one day, I will.

[for the pate brisée]

  • 1 bag Pie & Pasta Blend
  • 1 teaspoon baking powder
  • 16 tablespoons unsalted butter
  • 2 eggs
  • 1 tablespoon Tito’s Vodka

In a stand mixer with the paddle attachment, mix the butter with the Pie &Pasta Blend and baking powder just until it looks like damp cornmeal. Add the eggs and mix on high iuntil the dough coats the sides of the bowl as well as the paddle. Add the vodka and mix again until very thick and smooth. Turn the dough onto a counter lightly dusted with glutinous rice flour and form into a smooth ball. Wrap in plastic and refrigerate overnight for the best results. Allow the dough to sit on the counter for 15 minutes before rolling it out.

[topping]

  • ½ cup crème fraîche
  • 1 cup fromage blanc
  • 1/8 teaspoon nutmeg, freshly grated
  • pinch allspice
  • 1 teaspoon kosher salt
  • 1/8 teaspoon ground white pepper
  • 8 thick slices smoked bacon, cut into lardons
  • 1 medium onion, grated
  • chervil or parsley for garnish

Preheat oven to 500°F with a pizza stone positioned on the center rack.

Mix crème fraîche, fromage blanc, nutmeg, allspice, salt, and white pepper in a bowl until very creamy. Give the cheese mixture a judicious taste and adjust the seasoning as see fit.

Dust your counter with glutinous rice flour and then divide your dough in half. If you made your dough a day in advance, allow the dough to sit for 15 minutes so it’s perfectly malleable. Cut a piece of parchment the size of the pizza stone and dust the parchment with additional glutionous rice flour. Tapioca flour works great for rolling out as well, just NEVER use cornstarch. It ruins gluten-free short crusts.

[assemble]

Roll one disk into a 12-inch round on the parchment paper. Immediately spread half of the cheese mixture over the disk, top with half of the sliced onion and half of the bacon. Slide the parchment paper onto a large cutting board so the tart remains flat. Then slide the parchment onto the hot pizza stone and bake the tart for 8-10 minutes.

Repeat with your second disk of dough.

After the tarts have cooled slightly, garnish with chervil or parsley and serve.

Serves 4