1. Tarte Flambee With Piave Mornay

Servings 4
Difficulty intermediate
Cook 1 hr 30 mins
Somewhere on the boarder between France and Germany a tarte is born. Alsace and Condrieu meet somewhere over an open flame, and the result is a tarte flambée that doesn’t know if it wants to be rustic or noble — so it’s both: golden, crackling dough draped in piave mornay, with grilled nectarine playing coy against salty prosciutto, while fresh thyme and a whisper of lemon zest referee the whole delicious argument. Paired with Viognier, because even a tarte deserves a wine equally at home in a vineyard and a fairy tale.

Ingredients

  • homemade tarte dough
    • 3 cups all purpose flour | plus more for dusting
    • 2 ¼ tsp. (1 packet) active dry yeast
    • 1 tsp granulated sugar
    • 1 tsp kosher salt
    • 1 cup warm water (105-110°F)
    • 2 TBSP extra virgin olive oil | plus more for brushing
  • piave mornay sauce
    • 2 TBSP butter | unsalted
    • 2 TBSP all-purpose flour
    • 1 cup whole milk | warmed
    • 3/4 cup Piave Vecchio cheese | finely grated
    • 1 pinch kosher salt
  • toppings
    • 2 ripe but firm yellow nectarines | cut into 1/4-inch thick slices
    • 8 slices prosciutto | cut into 1-inch ribbons
    • 1 TBSP extra virgin olive oil | for grilling yellow nectarines
    • 2 tsp fresh thyme | leaves
    • 1 lemon | zested
    • 1 pinch flaky sea salt | to taste

Directions

homemade tarte dough

Proof the yeast: In a small bowl, combine 1 cups warm water (105–110°F), 1 teaspoons granulated sugar, and 2.3 teaspoons active dry yeast (about 1 packet). Let stand until foamy.

Mix the dough: In a large bowl, whisk together 3 cups all-purpose flour, plus more for dusting and 1 teaspoons kosher salt. Add the yeast mixture and 2 tablespoons extra-virgin olive oil, plus more for brushing. Mix until a shaggy dough forms.

Knead the dough: Knead on a lightly floured surface until smooth and elastic (a stand mixer with a dough hook takes about 9 minutes).

First rise: Place the dough in a lightly oiled bowl, cover, and let rise until doubled in size.

Divide and rest: Punch down the dough and divide into 4 equal portions. Shape each into a ball and let rest.

Shape the dough: Roll each ball into an 8-inch circle, about 1/8th inch thick.

Store Bought Substitute: Trader Joe's Lavash Flatbread

piave mornay sauce

Melt the butter: For the mornay sauce, melt 2 tablespoons unsalted butter in a saucepan over medium heat.

Cook the roux: Whisk in 2 tablespoons all-purpose flour and cook until the raw flour smell cooks off and the roux has a lightly nutty aroma.

Thicken the sauce: Slowly whisk in 1 cups whole milk, warmed until smooth. Simmer until thickened.

Add the cheese: Remove from heat and stir in 3/4 cups finely grated Piave Vecchio cheese until silky.

Season the sauce: Season with 1 pinch kosher salt, to taste. Keep warm.

grilling nectarines & assebling the tartes for baking

*Preheat the oven to 500°F for baking the fully assembled tartes. If you have a baking stone, place it inside while preheating for the best crispy crust.

Grill the nectarines: Brush 2 ripe but firm nectarines, cut into thin 1/4-inch slices with 1 tablespoons olive oil, for grilling nectarines and grill over medium-high heat until lightly caramelized, about 4 minutes per side.

Cook the flatbread crusts: Preheat a dry, ungreased cast iron pan or skillet over medium-high heat. Brush each rolled dough round lightly with olive oil and cook until puffed, with large air bubbles and light golden-brown spotting on both sides, about 2–5 minutes per side.

Assemble the tartes: Spread each flatbread generously with the warm Piave Vecchio sauce. Arrange the grilled nectarines over the sauce, then drape the prosciutto ribbons evenly across the top.

Bake the tartes: Transfer tartes onto the hot stone or a parchment-lined baking sheet and bake until warm and the prosciutto begins to lightly crisp, about 5-6 minutes.

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