Tarte au maroilles du Nord

Name: Tarte au maroilles du Nord
Total time: 50 min
Yield: Serves 6
Cuisine: Nord
Ingredients: 1 sheet of all-butter shortcrust pastry; 300 g (11 oz) aged Maroilles (AOP); 3 whole eggs; 200 ml (¾ cup) thick crème fraîche; 1 yellow onion, finely chopped; 30 g (1 oz) unsalted butter; 1 pinch of grated nutmeg; 1 pinch of freshly ground pepper

Northern French Maroilles cheese tart

⏱ 50 minServes 6Easy520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

1sheet of all-butter shortcrust pastry
300 g (11 oz)aged Maroilles (AOP)
3whole eggs
200 ml (¾ cup)thick crème fraîche
1yellow onion, finely chopped
30 g (1 oz)unsalted butter
1 pinchgrated nutmeg
1 pinchfreshly ground pepper

1 sheet of all-butter shortcrust pastry
300 g (11 oz) aged Maroilles (AOP)
3 whole eggs
200 ml (¾ cup) thick crème fraîche
1 yellow onion, finely chopped
30 g (1 oz) unsalted butter
1 pinch grated nutmeg
1 pinch freshly ground pepper

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 fluted tart pan (28 cm / 11 in)

1 large stainless-steel bowl (1.5 L / 1½ qt)

1 hand whisk

1 sharp knife (18 cm / 7 in blade)

1 cutting board

1 fan oven (180 °C / 350 °F)

1 cooling rack

1 roll of parchment paper

1 bowl scraper

03 — Method

Line the tart pan with the pastry and prick the bottom with a fork so it doesn’t puff up.Making it from scratch? See the shortcrust pastry — ≈ 15 min
Cook the onion in a skillet with the butter for 8 minutes until soft and translucent.
Trim the Maroilles rind if it’s very strong and cut the cheese into 1.5 cm (½ in) cubes.
Whisk the eggs with the crème fraîche, nutmeg and pepper in the bowl.
Spread the onions over the crust and scatter the Maroilles evenly on top.
Gently pour the custard over the cheese without overflowing.
Bake for 30 minutes at 180 °C (350 °F) fan until golden and bubbling.