Photograph of the finished Tarte au Maroilles

France · Bánh tart phô mai Maroilles

Tarte au Maroilles

2 hr Hands-on time + 2 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 640 g
  • Photograph of Maroilles cheese Maroilles cheese 640 g
  • Photograph of Fresh cream Fresh cream 480 ml
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Dry yeast Dry yeast 20 g
  • Photograph of Unsalted butter Unsalted butter 160 g
  • Photograph of Fresh milk Fresh milk 320 ml
  • Photograph of Black pepper Black pepper 12 g
  • Photograph of Salt Salt 16 g

Method

  1. 1 Knead the dough with yeast, warm milk, butter, and salt for 10 minutes, then let it rise for 90 minutes until it doubles in size.
  2. 2 The crust of the tarte au Maroilles from Thiepval uses yeast dough rather than a crispy dough, which is a distinguishing feature of this pastry.
  3. 3 Roll out the dough into a round mold with 2 cm high sides and let it rest for 15 minutes.
  4. 4 Peel the cheese, cut it into thin slices, and arrange them to completely cover the dough.
  5. 5 Beat the cream with eggs, pepper, and salt, then pour it over the cheese.
  6. 6 Bake at 200 degrees for 30 minutes, or until the surface is puffed up and golden brown. Let cool for 10 minutes before cutting.

With an appliance

  • Air fryer 1 hr 40 min

    Replace step 6: spray a thin layer of oil onto the sides of the mold, use a 215-degree hot air oven for 20 minutes, rotating the tray at minute 10. The strong airflow shortens the time by about one-third compared to a conventional oven and browns the surface faster.

Start cooking