2 ½ cups flour
1 cup cold water
¼ tsp salt
Yield: approximately 2 10” free formed tarte flambee
Line (2) cookie sheets with parchment paper.
In the bowl of a large mixer, combine all the ingredients. Mix with a dough hook for 5 to 7 minutes, scraping the bowl occasionally, until the dough forms a sticky ball on the end of the hook. Transfer the dough o a greased bowl and cover it with plastic wrap. Let rise in a warm place until doubled, approximately one hour. Punch down and divide into six equal pieces.
Place one piece of dough on a floured board and coat with flour. With a floured rolling pin, roll out the dough into a rough rectangle, approximately 10”-12” across and 1/8” thick making sure there is flour on both sides of the dough at all times. Place dough on a parchment lined cookie sheet. Repeat with remaining dough. Cover and refrigerate any rolled out dough while you prepare the topping. Dough can be prepared one day in advance, wrapped and refrigerated, until ready to roll.
1.5 cups Fromage Blanc
1/4 cup Heavy Cream
½ tsp vanilla extract
½ ounce Grand Marnier
2 egg yolks
1 pinch of Fleur de Sel de Gerand
(1.5 bananas per flammekueche)
In a large bowl whisk ingredients together. (fromage blanc, heavy cream, vanilla extract, Grand Marnier and egg yolks)
Preheat oven to 500 degrees. In a sauté pan caramelize the bananas slices with sugar in the raw and cool down. Spread ½ cup of the topping mixture on top of the rolled dough then place the sautéed bananas on the fromage blanc mixture. Slide dough onto the middle rack in the preheated oven. Bake until brown and crisp, approximately ten minutes. Twist after 5 minutes so the dough cooks evenly.
Drizzle caramel sauce over the top of the cooked tarte flambee. Sprinkle with confectionary sugar & fleur de sel and serve immediately. Recipe makes two individual Tarte Flambee.
Chef Raymond Ost shared this recipe with us when he was featured as our guest on Neighborhood Kitchens.
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About Neighborhood KitchensBuilding on a 35-year history of producing Latino and multicultural programming, WGBH’s award winning La Plaza team has a new offering — Neighborhood Kitchens, a series about the exploration of culture through food. Every week the show offers a unique window into immigrant communities in New England.
Saturdays at 4pm on WGBH 2
Fridays at 7:30pm on WGBH 44
On the GoIn each episode, host Margarita Martínez visits a different ethnic restaurant and learns three delicious recipes from the chef. She also explores the restaurant’s neighborhood, discovering hidden gems along the way. Join her as she learns about new ingredients, new cultures, and new neighborhoods. ¡Hasta pronto!
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Margarita's Neighborhood Visits
»Boston: Bristol Lounge
»Boston's South End: Orinoco, Teranga and Oishii
»Boston's Back Bay: Casa Romero
»Boston's North End: Taranta
»Boston's Beacon Hill: Scampo
»All Around Boston: Mei Mei Street Kitchens
»Cambridge: Muqueca, Oleana, and Sandrine's
»Somerville: Dosa Temple
»Lawrence: Cafe Azteca
»Lowell: Simply Khmer
»Fresh from the Fish Market
»Jamaica Plain: Tres Gatos
»Dorchester: Pho Le and Cafe Polonia
»Medford: Bistro 5
»Portland, ME: Emilitsa
»Newport, RI: Tallulah on Thames
»Pawtucket, RI: Rasoi
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