Maroilles tart
Cooking 20 to 30 minutes
Preparation 30 minutes
Rest 1 hour
Serves 6 to 8
Ingredients:
- ½ sachet dried baker's yeast or 20 gr (1 half cube) fresh yeast (from your baker)
- 15 cl milk
- 250 g flour + 2 tablespoons for work surface and tart pan
- 1 pinch salt
- 1 egg
- 40 g butter + 1 knob for the tart tin
- 4 tablespoons fresh cream
- 1 maroilles (300-350 gr)
- Ground pepper
Variations:
Add a leek fondue and a few crushed walnuts to the bottom of your tart before adding the cream and maroilles.