Wild Mushroom and Comté Cheese Tart Flambé - Robert Sinskey Vineyards & Wilding Farm

Ingredients

• Yeasted Tart Dough
• 4 cups grated Comté cheese
• 4 cups wild mushroom ragout, recipe follows
• 1 recipe béchamel sauce, recipe follows
• Kosher salt
• Freshly ground black pepper
• ½ cup finely ground cornmeal or semolina for sprinkling on the dough and sheet pans
• ¼ cup chopped chives, optional