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Tarte Maroilles

I've learned about a couple of cheeses from Olive magazine recently. Quark, a fresh cheese common in Germany and Eastern Europe, and Maroilles. Our nearby international supermarket carried some Maroilles so I thought I'd try it. It's a cow's milk cheese made in France with a soft orange-colored rind, similar in texture to a Brie, but with a more heady undertone. It's actually quite delicious. I gave the Olive recipe a try and it was pretty good. If you like more bread than cheese, then this is for you. Even though the crust was quite thick, the Maroilles has enough oomph to hold its own against the bread's high rise. Swell!

 

 


Posted By: Jan Opdahl
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Tarte Maroilles

Serves 4

150 ml warm milk

7 grams yeast

2 teaspoons sugar

1 egg

300 grams flour

250 grams Maroilles, rind cut off and cubed

200 ml creme fraiche

1 egg, beaten


Cooking Process:

Mix together warm milk and yeast in a large bowl. Add in the sugar, egg and flour and mix together well. Knead for 5 minutes, then place the dough in a greased bowl and cover with plastic wrap. Set aside in a warm place for 1 hour. (I left in the refrigerator overnight to proof slowly, then brought the dough to room temperature and proceeded to the next step.)

Preheat oven to 190C/375F. Grease a 23cm flan pan (I used a 9 inch pie plate) and line with the dough. Scatter the cubed Maroilles over the bottom of the dough. In a separate bowl, mix the creme fraiche with the beaten egg, season with salt and pepper to taste, then pour the mixture over the cubed cheese. It will seem like very little filling in proportion to the crust, but the bread rises quite high. Bake for 30 minutes.

How to Serve:

Let cool slightly before cutting.

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