Anne Willan

Flamiche au Maroilles

Cheese Yeast Tart

Preparation info
  • Serves

    8–10

    • Difficulty

      Medium

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

If maroilles cheese is not available, use any strong soft cheese such as munster or vacherin (in Europe) or liederkrantz (in North America). Or, at a pinch, try a well-aged camembert.

Ingredients

Yeast Dough

250 g flour

Method

Sift the flour into a bowl, make a well in the centre and crumble in the yeast. Pour half the milk over the yeast and let stand for 5 minutes or until dissolved. Add the rest of the milk, the eggs and the salt. Mix them together with your fingers, gradually drawing in the flour to make a dough that is soft and slightly sticky. Knead the dough by slapping it against the sides of the bowl or on a