There’s something magical about a Maroilles Tart—the true recipe from the North, flavorful and melting in every bite. I still remember the first time I tried it at a tiny bakery in Lille, where the aroma of that bold Maroilles cheese filled the air. This tart isn’t just food; it’s a taste of Northern France’s rich culinary history. The cheese melts into creamy perfection, balancing that sharp, earthy flavor with a buttery crust. Trust me, once you’ve had a proper slice, you’ll understand why this rustic tart has been beloved for generations. It’s comfort food at its finest—simple, hearty, and utterly irresistible.
Why You’ll Love This Maroilles Tart Recipe
This isn’t just any tart—it’s a little slice of Northern France with minimal effort and maximum flavor. Here’s why you’ll adore it:
- Effortless elegance: Pre-made pastry means you’re 10 minutes away from assembly
- That iconic melt: Maroilles turns gloriously gooey, with a rich, earthy depth
- Authenticity in every bite: Follows the same method used in French farmhouse kitchens
- Comfort food magic: Creamy, savory, and satisfying—perfect with a crisp salad
My favorite part? That golden crust hugging the bubbling cheese—pure heaven.
Ingredients for the Perfect Maroilles Tart
Gathering the right ingredients makes all the difference with this tart—especially that glorious Maroilles cheese. Here’s exactly what you’ll need:
- 1 pre-made shortcrust pastry (or homemade if you’re feeling fancy)
- 200g Maroilles cheese, sliced thin—trust me, you want those melty layers
- 200ml heavy cream for that luscious, velvety texture
- 3 large eggs at room temperature (they blend smoother)
- Pinch of salt and pepper—just enough to enhance without overpowering the cheese
Pro tip: Let the Maroilles sit out for 10 minutes before slicing—it’ll be softer and easier to handle. And yes, the aroma is strong, but that’s part of the charm!
Step-by-Step Maroilles Tart Instructions
Don’t let the fancy French name intimidate you—this tart is surprisingly simple to make. Just follow these steps, and you’ll have a golden, bubbling masterpiece in no time:
- Preheat that oven! Crank it to 180°C (350°F)—no guessing here. A properly hot oven means a crisp crust and perfectly melted cheese.
- Roll with it. Lay your pastry in a tart pan (no need to grease if it’s non-stick). Prick the base with a fork so it doesn’t puff up like a balloon. Bonus tip: If you’ve got time, pop it in the freezer for 5 minutes—extra flakiness guaranteed.
- Cheese, please. Arrange those Maroilles slices in an even layer, slightly overlapping like cozy little blankets. Don’t skimp—this is where the magic happens!
- Mix it up. Whisk eggs, cream, salt, and pepper until smooth. Pour gently over the cheese—watch how it seeps into all the nooks and crannies. (And yes, open a window. Maroilles smells strong when baking, but oh, is it worth it.)
- Bake to golden glory. 25-30 minutes does the trick. You’ll know it’s ready when the top is gloriously bronzed and the center barely jiggles. Resist cutting immediately—let it rest 5 minutes so the custard sets perfectly.
See? Easy as pie—or should I say, tart! Just remember: The cheese will bubble and brown dramatically. That’s not burning—that’s flavor caramelizing into something extraordinary.
Expert Tips for the Best Maroilles Tart
Want your tart to shine? Here’s what I’ve learned after countless batches:
- Pre-bake the crust for 10 minutes (with baking beans) to avoid a soggy bottom—game changer!
- Slice cheese thinly—thick chunks won’t melt evenly. A sharp knife dipped in hot water helps.
- Rest before slicing—5-10 minutes lets the custard set properly. Patience pays off!
- Use full-fat cream—skim milk just won’t give that luscious texture we crave.
Oh, and don’t panic if your kitchen smells… intense. That’s just the Maroilles working its magic!
Serving Suggestions for Your Maroilles Tart
This tart deserves the perfect partners! Serve slices warm with a crisp green salad—the bitterness of endive or frisée cuts through the richness beautifully. For drinks, a dry white wine (like Chablis) or cold Belgian beer balances the cheese’s intensity. Breakfast? Oh yes—rewarmed leftovers with coffee are divine. Trust me, once you start pairing, you’ll never stop!
Storing and Reheating Your Maroilles Tart
Let’s be real—this tart rarely lasts long enough to store! But if you do have leftovers (lucky you), here’s how to keep them glorious: Wrap tightly in foil and refrigerate for up to 2 days. Reheat slices in a 160°C (325°F) oven for 10 minutes—microwaving turns it rubbery. The crust won’t be quite as crisp, but that melty cheese? Still dreamy. Though honestly? It’s absolute heaven fresh from the oven—so bake it when you’re ready to devour!
Maroilles Tart FAQs
Can I substitute Maroilles cheese?
Honestly, it won’t be the same—Maroilles has that unique funky depth. But in a pinch, try ripe Camembert or Taleggio. Avoid mild cheeses; they’ll taste bland in comparison.
Why is my tart soggy on the bottom?
Two culprits: underbaking or skipping the pre-bake step (see my expert tips!). Also, let the baked tart rest on a wire rack—steam trapped underneath = sad, soft crust.
How do I get extra crispy edges?
Brush the pastry with egg wash before adding filling, and bake on the oven’s lower rack. Want drama? Broil the last 2 minutes (watch closely!).
Can I make this ahead?
Assemble up to 4 hours before baking—keep it chilled. But fresh-from-the-oven melty goodness? Worth the wait.
Help! My kitchen smells STRONG.
Welcome to Maroilles! Open windows, turn on the fan—the aroma fades, but the flavor’s worth it. Your neighbors might peek in, though!
Nutritional Information for Maroilles Tart
Let’s be real—this tart isn’t a salad, and that’s why we love it! Per serving (1 generous slice): roughly 320 calories, 25g fat (15g saturated—thank you, glorious cream and cheese!), 12g carbs, 14g protein. These are estimates—your exact numbers might dance a bit depending on your ingredients. Pro tip: Pair with that green salad I mentioned earlier, and savor every melty bite guilt-free!
Share Your Maroilles Tart Experience
Did you make this glorious tart? I’d love to hear how it turned out! Leave a comment below—tell me about your cheesy masterpiece or share your favorite twist on this classic.
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Melting Maroilles Tart: 5 Secrets for the Ultimate Flavor
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A classic Maroilles Tart recipe from Northern France, featuring the rich and melty Maroilles cheese.
Ingredients
- 1 pre-made shortcrust pastry
- 200g Maroilles cheese, sliced
- 200ml heavy cream
- 3 eggs
- Salt and pepper to taste
Instructions
- Preheat your oven to 180°C (350°F).
- Roll out the pastry and place it in a tart pan.
- Arrange the sliced Maroilles cheese evenly over the pastry.
- Whisk the eggs, cream, salt, and pepper together, then pour over the cheese.
- Bake for 25-30 minutes until golden and set.
- Let cool slightly before serving.
Notes
- Maroilles cheese has a strong aroma—ensure proper ventilation.
- Serve warm for the best texture.
- Prep Time: 10 minutes
- Cook Time: 30 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: 14g
- Cholesterol: 140mg
Keywords: Maroilles Tart, French recipe, cheese tart, Northern France