Oh, how I love a good Maroilles Tart – the kind that makes your kitchen smell like a cozy brasserie in Northern France! This isn’t just any cheese tart, my friend. It’s the real deal, passed down through generations in my husband’s family (who hail from Picardy). The magic happens when that glorious Maroilles cheese melts into the rich cream filling, creating a texture so luscious it’ll make you close your eyes with every bite.
I’ll never forget the first time I tasted an authentic version at a tiny village fête near Cambrai. The crust was golden, the cheese was pungent in the best possible way, and it arrived still warm from the oven with those telltale bubbles around the edges. That’s when I knew I had to master this recipe. After many trials (and a few delicious failures), I finally cracked the code for that perfect balance of sharp, funky cheese and velvety custard that makes this tart legendary in France’s northern regions.
Ingredients for Maroilles Tart: The True Recipe from the North, Flavorful and Melting
You only need a handful of ingredients to make this Northern French classic shine:
- 1 pre-made shortcrust pastry (about 250g) – saves time without sacrificing quality
- 200g Maroilles cheese – sliced about 1/4 inch thick
- 200ml heavy cream (look for at least 30% fat)
- 2 large eggs – room temperature blends better
- Pinch each of salt and freshly ground black pepper
Ingredient Notes & Substitutions
Real Maroilles cheese makes all the difference – that distinctive orange rind and creamy interior can’t be faked. If you absolutely can’t find it, try a ripe Munster or Livarot as backup (they’ll still taste wonderful, just slightly different). Slice your cheese when cold – it’s easier to handle that way. And don’t skip the heavy cream! That rich dairy fat is what gives the tart its legendary melt-in-your-mouth texture.
How to Make Maroilles Tart: The True Recipe from the North, Flavorful and Melting
Now comes the fun part – turning those simple ingredients into pure cheesy magic! Don’t worry if you’re not a pastry chef – this tart practically makes itself with a little love and attention.
Step 1: Prepare the Pastry
First things first – crank that oven to 180°C (350°F) so it’s nice and hot when you’re ready. Take your chilled pastry and gently roll it out just enough to fit your tart tin with a little overhang. Press it into all those lovely fluted edges – this is what gives your tart that professional look! Pop it in the fridge while you prep the filling (this helps prevent shrinking).
Step 2: Layer the Cheese
Here’s where the magic starts! Arrange those beautiful Maroilles slices in overlapping circles across the pastry base. Don’t be shy – cover every inch! The cheese will melt down, so packing it in now ensures every bite is packed with flavor.
Step 3: Mix the Filling
In my favorite mixing bowl (the one with the blue stripes), whisk together the cream, eggs, salt and pepper until perfectly smooth. The mixture should look like golden silk – that’s how you know it’s ready to transform your tart into something extraordinary.
Step 4: Bake to Perfection
Carefully pour that creamy mixture over your cheese layers – it should just cover everything. Slide it into the oven and resist the urge to peek for at least 25 minutes! You’ll know it’s done when the edges puff up slightly and turn a gorgeous golden brown, while the center still has a gentle wobble. That’s your cue to pull it out and let it rest for 5 minutes – the hardest wait of all!
Why You’ll Love This Maroilles Tart
Trust me, once you try this tart, you’ll understand why it’s been a Northern French favorite for centuries! Here’s what makes it so special:
- That unforgettable Maroilles flavor – rich, slightly funky, and utterly addictive (in the best way possible)
- Meltingly perfect texture – like a warm cheese hug for your taste buds
- Effortless elegance – looks fancy but comes together in under an hour
- True regional authenticity – this is exactly how they make it in Picardy’s farmhouse kitchens
- Comfort food magic – one bite transports you to a cozy French bistro
Even my cheese-skeptic uncle asked for seconds – that’s the power of this tart!
Tips for the Best Maroilles Tart: The True Recipe from the North, Flavorful and Melting
After making this tart more times than I can count (and eating every delicious mistake), here are my foolproof tips:
- Serve warm – that’s when the cheese is at its melty best! Just 5 minutes out of the oven makes all the difference.
- Cheese matters – seek out authentic Maroilles with its orange rind. The funkier it smells raw, the better it tastes baked!
- Blind bake if rushed – 10 minutes with weights prevents soggy bottoms when you’re in a hurry.
- Watch closely – ovens vary! Your tart’s done when golden with just a slight jiggle at the center.
- Slice cold cheese – it’s easier to handle and creates perfect, even layers in your tart.
Follow these, and you’ll have neighbors knocking for your secret recipe!
Serving Suggestions
Oh, how I love serving this tart still warm from the oven! A simple green salad with sharp vinaigrette cuts through the richness perfectly. For drinks, try a crisp Alsatian Riesling or dry cider – they’re classic Northern French pairings that make the cheese sing. And don’t forget crusty bread to mop up every last cheesy bite!
Storage & Reheating
Leftovers? Ha! That rarely happens with this tart – but if you’re lucky enough to have some, wrap it tightly and refrigerate for up to 3 days. To bring back that glorious crispness, reheat slices in a 160°C (325°F) oven for about 8 minutes. Microwaving works in a pinch, but trust me – the oven gives you that perfect melty-cheese-and-crispy-crust combo all over again!
Nutritional Information
Here’s a general guide per slice (values vary by ingredients/brands): 320 calories, 25g fat, 12g protein. Remember – good cheese is worth every bite!
FAQ About Maroilles Tart
Q1. What can I use if I can’t find Maroilles cheese?
While nothing quite matches authentic Maroilles, ripe Munster or Livarot make decent substitutes. In a pinch, a strong Camembert mixed with a bit of blue cheese can work – just expect a slightly different (but still delicious) flavor profile!
Q2. Can I make the tart ahead of time?
Absolutely! Assemble the tart (without baking) up to a day ahead and refrigerate. Just add 5 minutes to the baking time since it’ll be cold. The baked tart also keeps beautifully for 2 days – reheat slices in the oven to revive that perfect texture.
Q3. Why does my tart have a soggy bottom?
Ah, the dreaded sog! Two tricks: 1) Blind bake your crust for 10 minutes first (line with parchment and baking beans), or 2) Make sure your oven is fully preheated before baking. Both methods help crisp up that pastry beautifully.
Q4. How do I know when the tart is perfectly baked?
Look for golden edges with just a slight wobble at the center – like set custard. The filling will continue cooking as it rests. Overbaking makes the cheese tough rather than meltingly perfect.
Q5. Can I freeze Maroilles tart?
You can, but the texture changes slightly. Freeze baked slices wrapped tightly for up to a month. Thaw overnight in the fridge, then reheat in the oven to restore crispness. Fresh is always best though!
Your Turn to Share the Maroilles Love!
Did this tart transport you to Northern France like it does for me? I’d love to hear how yours turned out! Leave a comment below with your cheesy masterpiece stories, or tag me on social media so I can see your golden creations. Happy baking, mes amis!
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Authentic Maroilles Tart Recipe: 5 Secrets for Melting Perfection
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A traditional Maroilles Tart recipe from the North of France, known for its rich, flavorful, and melting cheese filling.
Ingredients
- 1 pre-made shortcrust pastry
- 200g Maroilles cheese, sliced
- 200ml heavy cream
- 2 eggs
- Salt and pepper to taste
Instructions
- Preheat your oven to 180°C (350°F).
- Roll out the shortcrust pastry and line a tart tin with it.
- Arrange the Maroilles cheese slices evenly over the pastry.
- In a bowl, whisk together the heavy cream, eggs, salt, and pepper.
- Pour the cream mixture over the cheese.
- Bake for 30-35 minutes until golden and set.
- Let cool slightly before serving.
Notes
- Use authentic Maroilles cheese for the best flavor.
- Serve warm for a melting texture.
- Pair with a green salad for balance.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Savory Tart
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 120mg
Keywords: Maroilles Tart, French recipe, cheese tart, Northern France