SBS Food

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Tarte au Maroilles

A delicious savoury tart featuring cubes or slices of cheese on a base of shortcrust pastry.

  • serves

    6-8

  • prep

    10 minutes

  • cook

    40 minutes

serves

6-8

people

preparation

10

minutes

cooking

40

minutes

Ingredients

Dough
  • 2 tsp dry yeast
  • 130 ml warm milk
  • 250 g plain (all-purpose) flour
  • 1 egg
  • ½ tsp salt
  • 50 g melted butter
Filling
  • 200 g Maroilles cheese, sliced (see Note)
  • 2 eggs
  • 200 ml crème fraiche
  • salt
  • pepper
Rising time: 60 minutes

Standing time: 15 minutes

Instructions

  1. Dissolve the yeast in warm milk. Set aside for 10 minutes.
  2. In the bowl of your stand mixer, mix flour, yeast and milk, egg, salt and melted butter. Knead with the dough hook attachment until dough is elastic.
  3. Transfer to a greased mixing bowl, cover, then leave in a warm place to prove for 45 minutes or until doubled in size.
  4. Preheat oven to 180°C. Roll out the dough then line a 30 cm tart dish. Let rise for another 15 minutes while making the filling.
  5. Whisk the eggs and crème fraiche together. Season with salt and pepper.
  6. Place the tart on a baking tray. Line the bottom with the sliced Moroilles then pour the milk mixture in.
  7. Bake until top is golden and centre is only a little wobbly, about 30-40 minutes. Leave to rest for 15 minutes before serving.
 

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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Plat du Tour is a foodie and history lover's guide to the Tour de France route. Each stage of the race inspires renowned chef Guillaume Brahimi to cook a dish and explore the most exciting produce, the best stories and the unusual nuggets of history that France and its cuisine are famous for.
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Published 29 June 2022 4:21pm
By Guillaume Brahimi
Source: SBS



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