Flamiche Au Maroilles Avec Pêche

• 1 small sage leaf (or other herb of your choice such as rosemary or thyme)
• 1 small pat of butter, unsalted
• 1 small peach, peeled, sliced and lightly salted with kosher salt
• wedge of lemon, Meyer if you have it
• 4 ounces of dough (challah or brioche), puff pastry or pate brisee pastry crust
• 1 ounce of brie (or comparable cheese)
• 1 egg
• 2 ounces creme fraiche (or quark)
• pinch of Maldon salt flakes or kosher salt
• pinch of crushed pink and white peppercorns
• dash of sweet Hungarian paprika

1. Let the peach slices rest with the salt for about 10 minutes. Roll and finely snip a small sage leaf to a chiffonade. Heat and brown the butter in a small pan. Add the sage leaf and the sliced peaches; cook for 1 minute or less. Take off heat. Squeeze some lemon juice on the peaches and set aside.
2. Roll out the dough to fit a 6 inch tart pan.
3. Cut the brie into half inch cubes and place them across the bottom of the tart shell. Add the peaches (without the sage).
4. Whisk the creme fraiche with the egg. Pour this over the brie and peaches. Sprinkle the salt, pepper, and paprika on top.
5. Bake for about 25 minutes in a preheated 375 degree oven or until golden brown. Let cool and serve warm. If you like, top with the fried sage (or rosemary or thyme).

sage, butter, peach, lemon, pastry, brie, egg, crueme, salt, pink, paprika

Taken from food52.com/recipes/14076-flamiche-au-maroilles-avec-peche (may not work)