RECIPE OF THE NORTHERN TRADITIONAL TART

Looking for a tart recipe in Maroilles that truly transcribes the north taste? This specialty of Flanders and Picardy is distinguished by a soft lifting paste, a generous layer of AOP maroilles and a cream cream cream. Whether you lived far from France or you discover this cheese for the first time, follow our step-by-step guide to succeed this iconic pie at home.

Recipe Tart Maroilles: Northern specialty to discover

Reading time: ~ 7 min

Table of contents
1. What is a tart to Maroilles?
2. The AOP Maroilles: a character cheese to tame
3. Ingredients for authentic maroilles pie
4. How to prepare the raised dough
5. Detailed steps of the recipe
6. With which to serve a tart in Maroilles
7. Variants around the tart in Maroilles
8. Tips for succeeding abroad
9. Frequently asked questions
10. In summary

What is a tart to Maroilles?

An emblematic flameter of the North

Also called "flamiche in the Maroilles", this northern salt pie consists of a paste near a bread paste, slices of aop maroilles and fresh cream (sometimes bound with an egg). Unlike broken pulp pies, the ch'ti version put on a brioche paste that brings an incomparable mellow. The top dore slightly; Cheese background and perfume all the kitchen.

The Maroilles has a marked smell, but its taste becomes softer and balanced after cooking: it is this contrast that makes all the charm of the recipe.

The AOP Maroilles: a character cheese to tame

Born in Thiérache (between North and Aisne), the Maroilles is a soft cheese and washed crust enjoying a PDO. It is therefore produced in a precise area, according to a strict and controlled specifications to ensure regular quality.

Powerful on the nose when it is well refined, it becomes creamy and melting on the palate, with a slightly animal length. For the pie, prefer a maroilles or too young (lack of taste) or too refined (makes too much fat). Sensitive guests can scratch a little crust, but the tradition wants us to keep it.

Ingredients for authentic maroilles pie

The essential ingredients of the recipe

How to prepare the raised dough

Preparation step by step of the raised dough

Dias yeast in lukewarm milk with a hint of sugar and let foam a few minutes. In a salad bowl, place the flour, dig a well, add the milk-yeast mixture, egg and salt. Gradually incorporate the flour until a soft paste, then work the soft butter in small pieces. Knead ten minutes, form a ball, cover it and let rise about an hour: it must double volume. Then gently spread the dough in a buttered mold without too much degasing to keep its mellow.

Detailed steps of the recipe

Cooking of the tart to the Maroilles

1. Preheat the oven to 200 ° C.
2. Place the dough in the mold upwards on the edges and let stand 10 – 15 min.
3. Cut the maroilles into thick slices and arrange them on the entire surface; Remove some crust if desired.
4. Whip the cream with the egg, pepper and pour between the slices without covering everything.
5. Bake 25 – 30 min until beautiful coloring, melted cheese and cooked paste.
6. Let stand for a few minutes; Enjoy lukewarm for a cheese still well flowing.

With which to serve a tart in Maroilles

Accompaniment Ideas for Maroilles pie

In main course, accompany a well seasoned green salad and some tomatoes. In the entrance, serve it in small shares during a tasting of French cheeses. On a bistro card, it becomes a specialty of the ideal day to discover the ch'ti cuisine. Beverages, favor a blonde or amber beer from the North; A dry and aromatic white wine (riesling, bright chenin) also works.

Variants around the tart recipe in Maroilles

Ideas of variations around the recipe

The traditional recipe is simple, but you can: add gently revenue onions for a sweet note, replace a part of the cream with white cheese to lighten or make mini-pies for an aperitif d'inspiration. In restoration, these variations make it possible to offer several formats from the same base Paste raised + AOP cheese.

Tips for succeeding abroad

Succeed in maroilles at the foreigner

Choose a maroilles with a MENTION AOP: Gage of authenticity. Respect the pumping times of the dough; In a cool cuisine, count a little more. Use whole cream, more stable and gourmet. For Horeca professionals, the pie is preparing in advance, regenerates easily in the oven and add a very identity terroir touch to the map.

Frequently asked questions

Is the pie very strong tasted?

The smell of the maroilles can surprise, but once cooked it becomes softer and round. For a lighter result, choose a little refined cheese and remove some of the crust.

Can I use a broken paste?

Yes, but the result will be closer to a quiche; The lifting paste brings the muffler typical of the northern version.

Can we prepare the pie in advance?

Prepare the dough the standby or slightly precise the pie before reheat a few minutes at the time of the service. Just be sure not to dry the cheese.

What if I do not find maroilles?

Otherwise, try another soft cheese and washed crust (munster, similar regional cheese); the taste will differ but the recipe will remain interesting.

In summary

Fluffy lifting paste, generous AOP maroilles, cream cream cream: The Maroilles pie is an ideal entrance door in the kitchen ch'ti, both at home and for a Hospital. To go further in the regional specialties, discover the cheese selection of Very Gourmand, shipped into refrigerated isothermal package within 24 – 48 hours: discover our selection of french cheeses.