Spread the softened cheese over the center of the dough round, leaving a 2-inch border of bare dough… Brioche is not baked directly on a baking stone, in part because it might scorch, and in part because the stone will absorb butter, which will smoke the next time the stone is heated for high-temperature baking. Place the dough round on a Silpat, or a cookie sheet prepared with butter or parchment paper. Or, use a mixture of rich Italian marscapone and cream cheese if you have it. Gently heat 2 tablespoons of cream cheese in the microwave on low power, until it’s easily spreadable. Thinly slice up some juicy summer fruit that’s very ripe here I’ve used peaches and plums… Use a dough scraper to loosen the dough round if it sticks… Using enough flour to prevent sticking, roll it out into a round, to about 1/8-inch thickness… While the grill’s pre-heating, cut off a peach-size portion of brioche dough (my dough was frozen so I defrosted it overnight in the fridge), and quickly shape it into a rough ball without kneading or “gluten-cloaking ” handle it as little as possible and it will be easier to roll out thin:įirst flatten the ball with your fingers… On my grill, setting the knobs between low and medium gave me the temperature I needed (all burners must be “on” in order to create even heat). It took just minutes to assemble the tart, and about 30 minutes to bake it on the grill.įirst, place a baking stone on your gas grill (I use a Weber Genesis A here’s a slightly more recent model on Amazon), close the lid, and manipulate the heating controls until you achieve a constant temperature of about 350 degrees F (do the best you can, erring on the cool side if you need to, and preheat for at least 20 minutes).
Summer fruit are in prime form right now, so I couldn’t resist. Rolled-out brioche dough makes a delicious and faster alternative, assuming you’ve got some stored in your freezer. Traditionally, they call for unleavened pastry dough with lots of shortening. Rustic fruit tarts are an easy and fast alternative to fruit pies in the summertime. If you do, you can bake brioche dough outside, at least when it’s rolled out for tarts and other thin creations. It works beautifully, so long as you have a gas grill with a reasonably controllable heat source.
So today’s recipe is very similar to the fruit pizza, but it’s made with rich brioche dough (page 189 in the book) and it’s folded into a rustic tart.įor me, it’s the Holy Grail: the entire meal done outside in the summer, including a delicious dessert. I wasn’t so sure, because brioche dough is a bit finicky and prone to scorching or drying if the temperature isn’t quite right or the heat isn’t quite even.
A fruit pizza: The fruit sat on top of our basic non-enriched white dough (Master Recipe in the book, page 25), but I’ve been wondering whether we could get away with using brioche dough on a stone placed in the gas grill.
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