Equipment
* optional
Ingredients
Yeasted Dough
- 250 g all-purpose flour, sifted
- 5 g instant yeast
- 80 ml whole milk, lukewarm (35°C)
- 80 g unsalted butter, softened
- 1 large egg, room temperature
- 5 g salt
- 3 g granulated sugar
Filling
- 250 g maroilles cheese, sliced
- 100 g crème fraîche, thick
- freshly ground black pepper
Nutrition (per serving)
Method
In the bowl of a stand mixer (or large bowl), combine the lukewarm milk, sugar, and instant yeast. Let sit for 5 minutes until slightly frothy.
Add the flour, salt, and egg to the yeast mixture. Mix on low speed or stir until a shaggy dough forms.
Add the softened butter piece by piece while kneading. Knead on medium speed (or by hand on a surface) for 8-10 minutes until the dough is smooth, elastic, and slightly tacky but pulls away from the sides.
Cover the bowl with a clean kitchen towel or plastic wrap. Place in a warm, draft-free spot and allow to proof until doubled in size.
Punch down the dough gently to release gas. Transfer to a greased tart pan and press it out evenly with your hands to cover the bottom and sides. Cover and let rise again for 20 minutes.
Preheat your oven to 190°C (375°F).
Spread the crème fraîche over the bottom of the dough. Arrange the slices of Maroilles cheese evenly over the top, ensuring good coverage. Season generously with black pepper.
Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and slightly browned, and the edges of the dough are golden.
Remove from oven and let cool for 5-10 minutes before slicing. Serve warm.
Chef's Notes
- Maroilles has a very strong smell but a much milder flavor. Don't be intimidated by the aroma during baking; it is characteristic of the region.
- Traditionally, the rind is left on the cheese for this tart. If you find the rind too gritty, you can scrape it lightly, but removing it entirely removes much of the character.
- This dish is classically paired with a Northern French beer (Bière de Garde) or a Gewürztraminer wine to cut through the richness.
- Ensure your milk is not hotter than 40°C (104°F) when mixing with yeast, or you will kill the yeast and the dough will not rise.
Storage
Refrigerator: 3 days — Wrap tightly in foil or plastic wrap to contain the strong aroma.
Freezer: 2 months — Freeze slices individually. Thaw in fridge before reheating.
Reheating: Reheat in an oven at 160°C (320°F) for 10-15 minutes. Microwave is not recommended as it makes the dough chewy.
