Tartes Flambées Recipe

Activate yeast and mix dough

In a small bowl combine warm water (about 105–115°F / 40–46°C) and active dry yeast. Let sit 5 minutes until foamy. In a large bowl whisk together flour and salt. Make a well, add foamy yeast, olive oil and mix until a shaggy dough forms.

Knead and rest

Turn dough onto a lightly floured surface and knead 5–7 minutes until smooth and elastic. Form into a ball, place in a lightly oiled bowl, cover, and let rest 30 minutes at room temperature (dough will relax; you can refrigerate up to 24 hours if preparing ahead).

Divide and shape

Divide dough into 4 equal pieces. On a floured surface, roll each piece very thinly into roughly 8–9 inch ovals or rectangles (aim for 1/8 inch thickness). Place on parchment-lined baking sheets or baking peels dusted with flour/semolina.

While dough rests, make quick red cabbage pickles. In a small saucepan combine apple cider vinegar, water, sugar, salt and peppercorns. Bring to a gentle simmer to dissolve sugar and salt, 2–3 minutes. Place sliced red cabbage in a heatproof bowl or jar and pour hot pickling liquid over cabbage. Let cool to room temperature, then refrigerate at least 15 minutes (can be made ahead).

Make the sauce while pickles cool. In a small skillet melt butter over medium heat. Add minced shallot and cook 1–2 minutes until softened but not browned. Add crushed green peppercorns and deglaze with white wine, scraping any browned bits; reduce by half, about 2 minutes.

Add stock and simmer 3–4 minutes until slightly reduced. Stir in heavy cream and simmer gently until sauce coats the back of a spoon, about 2–3 minutes. Season with salt to taste. Remove from heat and keep warm. The sauce should be pourable but slightly thickened.

Preheat oven to highest setting (ideally 500–550°F / 260–290°C) and place a baking stone or inverted heavy baking sheet in the oven to heat for at least 30 minutes. If using a wood-fired/very hot oven, follow oven-specific temps but allow 20 minutes cooking time as described in menu.

Prepare the crème fraîche base: in a bowl whisk together crème fraîche, milk, and Dijon mustard until smooth. Season with 1/2 tsp salt and 1/2 tsp black pepper.

Shred or break duck confit into bite-sized pieces. If the confit is cold and fatty, warm gently in a skillet to render a bit of fat and slightly crisp the edges, about 3–4 minutes, then drain on paper towel.

Assemble tartes: spread a thin layer (about 2–3 tbsp) of the crème fraîche mixture over each rolled-out dough, leaving a 1/4 inch border. Scatter an even portion of shredded duck confit over each. Sprinkle about 1/4 cup grated gruyère per tart, distributing evenly.

Bake: transfer tartes (on parchment) to the preheated stone or sheet and bake 8–10 minutes until crust is blistered and edges are golden. Rotate as needed for even browning.

Finish in the oven: in the last minute, spoon about 1 tablespoon of warm green peppercorn sauce in thin lines over each tarte so it melds but doesn't make crust soggy.

Toss arugula with lemon juice, extra-virgin olive oil, flaky sea salt and freshly ground black pepper to lightly dress.

When tartes are out of the oven, let rest 1 minute. Top each tart with a small handful (about 1/2 cup) of dressed arugula and a generous spoonful (about 2 tbsp) of the red cabbage pickles, allowing excess pickling liquid to drain so the crust stays crisp.

Serve immediately: optionally pass additional green peppercorn sauce at the table. Allow 20 minutes cook time if using very high/wood ovens as noted; total time below assumes active prep and a high oven.