📝 About This Recipe
Hailing from the wind-swept Thiérache region in Northern France, this iconic tart is a soul-warming masterpiece that balances a pungent aroma with a surprisingly mild, buttery flavor. Known locally as 'Flamiche au Maroilles,' it features a soft, brioche-style yeasted crust topped with thick slices of the legendary 'Stinky' Maroilles cheese and a rich crème fraîche custard. It is the ultimate comfort food for cheese lovers, offering a golden, bubbling crust and a melt-in-your-mouth texture that defines the culinary heart of the Hauts-de-France.
🥗 Ingredients
For the Yeasted Dough (Pâte Levée)
- 250 grams All-purpose flour (sifted)
- 7 grams Active dry yeast (one standard packet)
- 100 ml Whole milk (lukewarm, about 110°F)
- 80 grams Unsalted butter (softened at room temperature)
- 1 Egg (large, room temperature)
- 1 teaspoon Fine sea salt
- 1 teaspoon Granulated sugar (to activate yeast)
For the Topping
- 400 grams Maroilles Cheese (AOP certified, rind kept on for flavor)
- 200 grams Full-fat Crème Fraîche (thick French style)
- 1 Egg yolk (to enrich the cream)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 pinch Nutmeg (freshly grated)
- 15 grams Unsalted butter (chilled, cut into small cubes)
👨🍳 Instructions
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1
In a small bowl, combine the lukewarm milk with the sugar and yeast. Stir gently and let it sit for 5-10 minutes until it becomes frothy and activated.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the sifted flour and salt. Create a well in the center.
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3
Pour the yeast mixture and the beaten egg into the well. Using a dough hook or your hands, begin mixing until a shaggy dough forms.
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4
Gradually incorporate the softened butter, piece by piece, while kneading. Continue to knead for about 8-10 minutes until the dough is smooth, elastic, and slightly tacky but not sticking to the bowl.
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5
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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6
Once risen, gently punch down the dough. Grease a 10-inch (26cm) tart pan or a specialized 'tourtière' with butter.
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7
Press the dough evenly into the bottom and up the sides of the pan using your fingertips. Cover and let it rest for another 20 minutes.
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8
Preheat your oven to 200°C (400°F).
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9
Prepare the topping by whisking the crème fraîche with the egg yolk, cracked black pepper, and nutmeg in a small bowl. Do not add salt, as the cheese is naturally salty.
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10
Slice the Maroilles cheese into slices about 1/2 cm thick. You can leave the orange rind on, as it provides the characteristic flavor and color of the North.
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11
Spread the crème fraîche mixture evenly over the rested dough base.
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12
Arrange the Maroilles slices on top of the cream, covering as much surface area as possible. Dot the surface with the small cubes of chilled butter.
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13
Bake in the center of the oven for 25-30 minutes, or until the crust is golden brown and the cheese is bubbling and slightly caramelized on top.
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14
Remove from the oven and let it sit for 5 minutes before slicing. This allows the cheese to set slightly so it doesn't run off the crust.
💡 Chef's Tips
Do not remove the rind from the Maroilles; it is edible and contains the essential earthy flavor profile of the tart. Ensure your milk is not too hot (above 115°F), or you will kill the yeast and the dough won't rise. If you cannot find Maroilles, you can substitute with Pont-l'Évêque or Taleggio, though the flavor will be less intense. Use a glass or ceramic tart dish if possible, as it helps the bottom of the yeasted dough cook evenly without burning. For a crisper bottom, place your tart pan on a preheated baking stone or a heavy baking sheet.
🍽️ Serving Suggestions
Serve warm with a crisp green salad dressed in a sharp mustard vinaigrette to cut through the richness. Pair with a dry Northern French hard cider or a local 'Bière de Garde' (amber ale). For wine lovers, a dry Alsace Gewürztraminer or a Pinot Gris provides a beautiful aromatic balance. Enjoy as a main course for lunch or as a decadent appetizer during a winter gathering.