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Appears in
A Passion for Cheese

By Paul Gayler

Published 1997

  • About

Like flamiche, goyère is a rich cheese tart from Belgium and northern France. Some recipes specify a pastry base while others use a bread dough, similar to that of a pizza. Here I give my favourite version, which has a yeasted dough for the base. The filling for goyère is generally made with a pungent - or, frankly, smelly - rindwashed cheese such as Maroilles or Livarot. Not for the faint-hearted, but when mixed with smoked bacon and