The tarte au maroilles, or better described as “the stinky cheese tart” as my brother-in-law has put it, is native to the north of France. Maroilles, pronounced “mar-wall”, but with a French accent, is a cow’s milk cheese from the town of the same name. To make it short and sweet, here is the best description I can think of: after a good affinage, it is a cheese that makes one realize the origins of the expression: “Who cut the cheese?” But its bark is worse than its bite, and it’s really a delicious cheese, especially melted and creamy in this classic tart recipe.
Serve with a simple salad and a refreshing gewurztraminer or pinot gris from Alsace as my mother and father-in-law do most Friday nights. Any refreshing little white wine will do, especially if you’re not picky about wine. If you prefer beer, go for a Belgian-style beer, preferably ambrée or blonde. A good cider would be yummy too.
the recipe for Micheline’s tarte au maroilles:
Serves 2 very hungry or 4 normally hungry people
- 30 g butter
- 1 egg
- 20 – 40g fresh yeast
- a bit of milk
- a pinch of salt
- flour
- a third of a Maroilles
1. Melt the yeast in about a 1/3 cup of warm milk.
2. Melt the butter.
3. Mix the melted butter with the egg and add a pinch of salt.
4. Add the yeast and milk mixture.
5. Add some flour, mixing until you have a ball that is neither dry nor sticky.
6. Press the dough into a tart tin, cover with a kitchen towel, and leave to rise in a warm place for about 1 hour.
7. Slice the cheese and cover the tart.
8. Cook in preheated oven (about 375°F, or 190°C) for about 20 minutes, or until the cheese is melted, and has formed an inviting golden crust.
9. Serve hot.
Two comments about Maroilles :
- we don’t know why but have noticed that the tart is much better when the dough rises in a humid environment (when the floor has been cleaned or any other way…)
- it is extremely good with Picpoul de Pinet, a decently priced dry white wine from Languedoc, light and delightful. We have never found this in a “dishes meet food” book we came across. Otherwise, you would drink this wine with oysters and likewise seafood.
Just a couple of questions:
Do you leave the rind on the cheese? The picture looks like you do, but I just want to check this is correct before doing it myself.
Do you know if this recipe can be done with dried yeast?
Thanks
Hi,
Yes, you leave the rind on the cheese. And no problem using dried yeast. Just do as the instructions on the packet say, usually a packet of yeast dissolved in a bit of slightly warm water. When it bubbles, you know it’s active, and you can use it in place of the fresh yeast.
Let me know how it goes!
Wow, the recipe really went down a treat. Everyone loved it and my mum even said it was nicer than the tarte au maroilles that she had in a restaurant over here!
Thank you so much for sharing this recipe