Maroilles tart

Cooking 20 to 30 minutes
Preparation 30 minutes
Rest 1 hour

Serves 6 to 8

  • 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

Prepare the yeast dough: dissolve the yeast in the warm milk. Put the flour in a bowl with the salt and make a well in the center. Pour in the milk and yeast, then add the egg and melted butter. Mix with your fingertips, gradually bringing the flour to the center of the bowl. Knead the dough into a smooth ball. Cover the dough with a damp cloth and leave to rest for about 1 hour, preferably in a warm place to accelerate rising (on a radiator, for example). The dough should have doubled in volume after this initial growth. On a floured work surface, roll out the dough using a rolling pin. Line a buttered and lightly floured tart tin with the dough. Leave to rest for a further 30 minutes.

Preheat your oven to 200 degrees.

Lightly scrape the rind from the maroilles, but do not remove it. Cut the maroilles into slices. Cover the risen dough with the crème fraîche, season generously with pepper and arrange the slices of maroilles on the cream.

Bake for 25 to 30 minutes, until golden brown.

Serve immediately with a green salad and a regional craft beer.

Add a leek fondue and a few crushed walnuts to the bottom of your tart before adding the cream and maroilles.