Flamiche au Maroilles – Maroilles Cheese Tart

Flamiche au Maroilles - Maroilles Cheese Tart
A Flemish dish that comes from the Aisne region in the north of France. This French appetiser unveils all the character of this cheese made on the local farms. A flamiche is similar to a quiche but originally used bread dough instead of pastry. Now, it refers to a pie crust filled with a custard containing cheese or vegetables (classically it contains leeks) or both. A flamiche can be made without a top crust, like a pizza.
Prep time: 
Cook time: 
Total time: 
  • 2 cups flour
  • 2 teaspoons dry yeast
  • ½ cup warm milk
  • 4 tablespoons softened butter
  • 3 eggs (one for dough)
  • ½ teaspoon salt
  • 225 g maroilles cheese
  • ¾ cup creme fraiche
  • pepper
  • 2 pinches salt
  1. Dissolve the yeast in warm milk.
  2. Make a well in the flour and pour the milk and yeast mixture, one egg, and melted butter. Mix and knead slightly until an elastic dough forms.
  3. Add 2 pinches of salt to the dough and knead for a further 3 minutes.
  4. Form a ball and cover the dough. Allow to rise for one hour at room temperature. (Keep away from any draft)
  5. Preheat oven to 210°C
  6. Roll out the dough and place on a pie dish.
  7. Prick the dough, cover and allow to rise for 10 minutes.
  8. Meanwhile, beat the two remaining eggs and the creme fraiche. Add salt and pepper.
  9. Spread ¾ of this mixture over the dough, add slices of maroilles, and pour over the last quarter of the egg and creme fraiche mixture.
  10. Bake for 12 to 15 minutes.

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