This recipe serves
6
Goyere De Moroilles
Maroilles cheese tart
Ingredients
- Short crust pastry
- 225 gm
- Half tsp
- 110g
- 2 medium
- 1 tbsp
- Filling
- Half
- 1 cl
- 2 cl
- 2 medium
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- Plain flour
- Salt
- Butter
- Eggs, yolks only
- Water
- Maroilles cheese (rind removed)
- Lager or dark beer
- De crème fraiche
- Medium eggs
- Pepper
Cook
- PASTRY
- Cut butter into 1.5 cm cubes
- Place flour and salt in mixing bowl
- Rub butter into flour with your fingers till it becomes like breadcrumbs
- Beat egg yolks and water
- Add egg yolk mixture to dough
- Mix till it produces a soft dough
- Place in fridge for 20 minutes
- Using some flour roll out the dough
- Line pie pan with greaseproof paper
- Line tart dish
- Prick base evenly with fork
FILLING - Heat oven to 180c
- Mash cheese with a fork
- Add beer
- Add crème fraiche, eggs and pepper
- Mix
- Spread the mixture into the pie dish evenly
- Cook for 30 minutes
Equipment required
- 26cm tart dish
- 2 Mixing bowl
- Whisk
- Greaseproof paper
Regional French food
This recipe originates from:
Champagne and the North