Brioche Tart
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- Baking Slab
- Navy Rim · 9x13"
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Pillowy, savory, and perfect for breakfast, lunch, or dinner, this tear-and-share brioche tart from Chef Derrick Flynn is sure to become a new staple.
·Apr 5, 2023
Making brioche, France’s pillowy and lightly sweet yeasted bread, is a labor-intensive process—unfortunately, there’s no getting around that. But the right recipe makes it easy to space out the work, and the right tool—which is to say, the Baking Slab—allows you to bypass all the frustrating bun shaping tutorials and challah braiding techniques. Instead, treat the dough like a Ligurian focaccia or Detroit-style pizza to create a tear-and-share tart fit for breakfast, lunch, and dinner. From Chef Derrick Flynn of Este in Austin, Texas, it’s a showy dish that’s perfect for a special brunch.
Prep the mushroom cream, roasted mushrooms, and dough the night before serving, and allow the dough to rest and rise overnight in the fridge. The next morning, all you have to do is one last brief proof before assembling and baking. You’ll inevitably have leftover mushroom cream—enjoy it on a cheesy toast or over warm pasta.
Brioche Tart
Pillowy, savory, and perfect for breakfast, lunch, or dinner, this tear-and-share brioche tart from Chef Derrick Flynn is sure to become a new staple.
Derrick Flynn
- For the brioche dough:
- 225 grams all-purpose flour (about 1 ¾ cups), plus more for rolling
- 66 grams whole wheat flour (about ½ cup)
- 22 grams dry milk powder (about 2 heaping tablespoons)
- 2 tablespoons plus 2 teaspoons granulated sugar
- 1 ¼ 1 ¼-ounce envelope active dry yeast (about 2 ¼ teaspoons)
- 3 large eggs
- 1 teaspoon kosher salt
- 10 tablespoons unsalted butter, cut into tablespoons, at room temperature, plus more for greasing bowl and brushing tart
- For the mushroom cream:
- 2 teaspoons unsalted butter
- 2 teaspoons neutral vegetable oil
- 2 garlic cloves, roughly chopped
- ¼ medium yellow onion, diced
- ¼ pound trumpet mushrooms (or oyster or crimini), trimmed and roughly chopped
- Kosher salt and freshly ground black pepper
- 1 cup heavy cream
- ½ cup whole milk
- 1 bay leaf
- 1 thyme sprig
- 2 tablespoons chèvre (French goat cheese), about 1 ounce
- For the toppings:
- 5 small Yukon gold potatoes
- 1 ¼ pounds trumpet (or oyster or crimini) mushrooms, trimmed and roughly chopped (about 8 cups)
- Neutral vegetable oil
- Kosher salt and freshly ground black pepper
- 4 ounces fresh chorizo, sliced ¼” thick (about ½ cup)
- 1 cup shredded quesillo cheese (or mozzarella or Monterey Jack)
- Thyme leaves, chopped parsley, and/or chopped chives, and lemon wedges, for serving
- For the egg wash:
- 1 large egg
- 1 large egg yolk
- 2 tablespoons whole milk
- Pinch kosher salt and freshly ground black pepper
Make the brioche dough: Combine flours, milk powder, sugar, yeast, eggs, and ⅓ c. plus 1 Tbsp. water in a stand mixer fitted with a hook attachment. Add salt, then mix on medium speed until full gluten development, 18–20 minutes. (To check this, take a piece of dough, toss it in flour, then take your fingers and slowly stretch dough out. You want to be able to almost see through dough without it tearing.)
On low speed, begin adding butter to dough, piece by piece.
Once butter has almost fully incorporated, increase speed back to medium-high, and mix for another 8–10 minutes. You want dough to clear bowl and make a slapping noise.
Transfer to a greased bowl, cover, and let sit at room temperature for 1 hour.
Degas dough by punching down and folding in half once.
Chill, covered, in fridge at least 8 hours, but overnight is best.
Make the mushroom cream: Warm oil and butter in a Dutch Oven or Saute Pan over medium-low heat until melted.
Add onion and garlic, season with salt and pepper, and cook until translucent, 5–7 minutes.
Add mushrooms and increase heat to medium. Season with salt and pepper. Once mushrooms have released water, increase heat to medium-high. Keep cooking until all ingredients have started to take on color, 5–7 minutes total.
Add cream and milk. Using cooking twine to tie bay leaf and thyme in a bundle and add to Dutch Oven. Bring to a simmer and cook for 15 minutes. Allow to cool slightly. Discard bay leaf and thyme bundle and stir in chèvre.
Transfer to a blender and purée until smooth.
Season with salt and pepper and chill until needed.
Prep the toppings: Preheat oven to 375F. Quarter potatoes and slice mushrooms. Toss with oil, salt, and pepper and roast on Baking Slabs or Sheet Pans until tender and cooked through, 15-20 minutes. (They will cook more once on the tart.)
Make the egg wash: Combine egg, egg yolk, milk, and salt in a medium bowl. Beat with a fork to combine.
To assemble and bake: On a lightly floured surface, roll out brioche to roughly size of Baking Slab with 1 ½–2” excess dough hanging off sides. Transfer to Baking Slab and fold excess dough underneath itself to create a clean edge.
Cover with plastic wrap and let proof at room temperature until doubled in size, about 1 hour (can take longer depending on ambient temperature).
Once dough has proofed for about 40 minutes, preheat oven to 350F.
Spread ½ cup mushroom cream over dough using a small offset spatula, leaving about a ½” border of dough.
Evenly layer chorizo and roasted potatoes and mushrooms over top of cream.
Scatter quesillo over top (be mindful that cheese will help adhere any toppings that might not be in contact with the mushroom cream).
Brush edges with egg wash and sprinkle with pepper around border.
Bake until cheese is melted and dough is deep golden brown, 20–25 minutes.
Brush edges with melted butter immediately out of oven. Top with thyme, parsley, and/or chives, and serve with lemon wedges.
