Maroilles cheese tart on yeast dough
Soft yeast dough topped with melted Maroilles cheese and peppered cream.
Active time20 min
Cooking20 min
Total1 h 45 minResting : 1 h
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Ingredients
- 40 g unsalted butter
- 200 ml full-fat crème fraîche
- 150 ml whole milk
- 1 egg
- 250 g plain wheat flour
- 10 g fresh baker’s yeast
- 1 sugar cube
- 1 pinch of ground black pepper
- 1 pinch of salt
- 250 g Maroilles cheese
Preparation
Gently warm the milk in a saucepan without making it hot. Pour into a bowl and dissolve the yeast and sugar in it. Add the egg and beat together. Melt the butter over low heat in the now-empty saucepan, then let it cool to lukewarm. Add the flour, salt and lukewarm butter to the bowl and knead into a soft dough.
40 g unsalted butter150 ml whole milk1 egg250 g plain wheat flour10 g fresh baker’s yeast1 sugar cube1 pinch of salt- saucepan
- mixing bowl
- whisk
- spoon
Spread the dough in a tart tin lined with baking paper. Thinly slice the Maroilles and arrange over the dough. Mix the pepper into the crème fraîche and spread over the cheese.
200 ml full-fat crème fraîche1 pinch of ground black pepper250 g Maroilles cheese- tart tin
- baking paper
- knife
- chopping board
- spoon
Leave in a warm place for about 1 hour, until the dough is puffy. Towards the end of the rise, preheat the oven to 200 °C.
- tart tin
- oven
Bake for about 20 minutes, until the dough edges are golden and the cheese has melted. Check the pastry base is cooked before removing the tin with oven gloves.
- oven
- tart tin
- oven gloves
Allergens
- Eggs
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration