French cuisine · Dough, Pasta & Rice

Maroilles Tart

A savory yeast-dough flatbread from northern France topped with pungent Maroilles in a cream-egg custard, baked golden brown.

Ingredients · for 6 servings

• 300g flour
• 1/2 cube fresh yeast
• 150ml lukewarm milk
• 60g butter
• 1 egg
• 400g Maroilles cheese (or Munster as a substitute)
• 200g crème fraîche
• 2 egg yolks
• a pinch of nutmeg
• Salt, pepper

Instructions

1. Dissolve the yeast in the lukewarm milk, knead with the flour, soft butter, egg and 1 tsp salt for 8 min. into a smooth dough, and let rise, covered, for 60 min., until doubled in size.
2. Thinly trim off the orange rind from the Maroilles and cut the cheese into slices about 1cm thick.
3. Preheat the oven to 200°C (400°F), roll out the dough on a floured surface into a round flatbread 30cm across, place in a buttered tin and pull up the edge to finger height.
4. Whisk the crème fraîche with the egg yolks, season with salt, pepper and nutmeg and spread evenly over the dough.
5. Arrange the cheese slices tightly side by side on top and bake the tart for 25–30 min., until the cheese has melted into bubbles and the edge is deep golden brown.
6. Let rest for 5 min., cut into pieces and serve warm – Maroilles tastes most pungent when just lukewarm.