Flamiche au Maroilles – Maroilles Cheese Tart

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Flamiche au Maroilles - Maroilles Cheese Tart

A Flemish dish that comes from the Aisne region in the north of France. This French appetiser unveils all the character of this cheese made on the local farms. A flamiche is similar to a quiche but originally used bread dough instead of pastry. Now, it refers to a pie crust filled with a custard containing cheese or vegetables (classically it contains leeks) or both. A flamiche can be made without a top crust, like a pizza.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour 45 minutes
Servings: 6
Author: The Cook


  • 2 cups flour
  • 2 teaspoons dry yeast
  • ½ cup warm milk
  • 4 tablespoons softened butter
  • 3 eggs , one for dough
  • ½ teaspoon salt
  • 225 g maroilles cheese
  • ¾ cup creme fraiche
  • pepper
  • 2 pinches salt


  • Dissolve the yeast in warm milk.
  • Make a well in the flour and pour the milk and yeast mixture, one egg, and melted butter. Mix and knead slightly until an elastic dough forms.
  • Add 2 pinches of salt to the dough and knead for a further 3 minutes.
  • Form a ball and cover the dough. Allow to rise for one hour at room temperature. (Keep away from any draft)
  • Preheat oven to 210°C
  • Roll out the dough and place on a pie dish.
  • Prick the dough, cover and allow to rise for 10 minutes.
  • Meanwhile, beat the two remaining eggs and the creme fraiche. Add salt and pepper.
  • Spread ¾ of this mixture over the dough, add slices of maroilles, and pour over the last quarter of the egg and creme fraiche mixture.
  • Bake for 12 to 15 minutes.
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